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Gallery Brown Rice and Black Beans Recipe Summary Servings: 6

Ingredients FOR THE BEANS 8 cups water, plus more if needed 1 bag (1 pound) dried black beans, picked over, rinsed, and drained 1 jalapeno chile, halved and seeded 2 medium onions, quartered 5 garlic cloves, smashed 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper FOR THE RICE 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 2 cups long-grain brown rice 3 1/2 cups water

Cook’s Notes Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

Gallery Brown Rice and Black Beans

Recipe Summary Servings: 6

Brown Rice and Black Beans

Brown Rice and Black Beans

Brown Rice and Black Beans

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 8 cups water, plus more if needed 1 bag (1 pound) dried black beans, picked over, rinsed, and drained 1 jalapeno chile, halved and seeded 2 medium onions, quartered 5 garlic cloves, smashed 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper

  • 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 2 cups long-grain brown rice 3 1/2 cups water

Directions

Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

Cook’s Notes Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

Cook’s Notes

Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

Reviews (3)

 Add Rating & Review     161 Ratings   5 star values:        22    4 star values:        34    3 star values:        60    2 star values:        32    1 star values:        13

Reviews (3)

Add Rating & Review     161 Ratings   5 star values:        22    4 star values:        34    3 star values:        60    2 star values:        32    1 star values:        13

Add Rating & Review

161 Ratings 5 star values: 22 4 star values: 34 3 star values: 60 2 star values: 32 1 star values: 13

161 Ratings 5 star values: 22 4 star values: 34 3 star values: 60 2 star values: 32 1 star values: 13

161 Ratings 5 star values: 22 4 star values: 34 3 star values: 60 2 star values: 32 1 star values: 13

  • 5 star values: 22 4 star values: 34 3 star values: 60 2 star values: 32 1 star values: 13

    Martha Stewart Member     Rating: 1 stars       01/02/2014   Martha, you've let me down. I'm afraid that the vinegar is making these beans tough. I'm reading that acid should not be added until after the beans are soft.  

Martha Stewart Member     Rating: Unrated       05/15/2012   My children 3 and 6 really like this recipe. I have tweaked it a bit. I omit the first step of cooking the beans and adding all those ingredients. Skip to the second section to make the rice. Before putting a lid on to cook, add a can of drained and rinsed black beans. Give a quick stir (don't stir too much or the rice will become pasty) Cook for 30 minutes as directed.  

Martha Stewart Member     Rating: Unrated       01/17/2011   I wish I could change recipe for any amount say 12, I have to cook for Tues. Can you make that a button? Thanks

    Martha Stewart Member

    Rating: 1 stars 01/02/2014

Martha, you’ve let me down. I’m afraid that the vinegar is making these beans tough. I’m reading that acid should not be added until after the beans are soft.

Rating: 1 stars

Rating: Unrated 05/15/2012

My children 3 and 6 really like this recipe. I have tweaked it a bit. I omit the first step of cooking the beans and adding all those ingredients. Skip to the second section to make the rice. Before putting a lid on to cook, add a can of drained and rinsed black beans. Give a quick stir (don’t stir too much or the rice will become pasty) Cook for 30 minutes as directed.

Rating: Unrated

Rating: Unrated 01/17/2011

I wish I could change recipe for any amount say 12, I have to cook for Tues. Can you make that a button? Thanks

All Reviews for Brown Rice and Black Beans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brown Rice and Black Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest