I have decided to start a series of easy recipes for beginner home cooks. The best thing about these easy recipes is that they can easily be modified to elevate them beyond a beginner dish. I am going to start with black beans and yellow rice. You won’t even need any additional ingredients besides the beans and rice unless you want them.
Dried black beans are a pantry staple. They are high in protein and fiber and good for your heart. Buying dried beans in bulk and storing them in your pantry is the most cost effective method of purchasing them. Beans are so versatile, too! They can be served with eggs and sweet potatoes for a savory breakfast hash, as a quick lunch like this recipe for beans and rice, in burgers or taquitos for dinner, and even in brownies for a healthy dessert. The possibilities are almost endless!
To make the best black beans, soak them in water overnight and rinse them before cooking. You can even make extra and store the cooked beans in the freezer.
The yellow rice is a saffron jasmine rice. I bought both the beans and rice from Kauffman’s Fruit Farm making both ingredients locally bought! Black beans and yellow rice is an easy dish to prepare and good for a quick lunch or serve with your favorite meat for a healthy dinner.
- ½ cup dried black beans
- 1 cup saffron jasmine rice
- 1-2 cloves garlic, minced
- 1 small onion, diced
- Place the dried beans in a pan with 2 cups of water and soak 12-24 hours.
- Drain the beans and add the option garlic and onion if desired. Fill the pan with water about 1-2" above the beans.
- Bring to a boil. Reduce heat, cover and simmer for 1½ hours.
- Add the rice and 2 cups of water to another pan. Bring to a boil. Reduce heat and cover. Cook for 15 minutes.
- Top beans on rice. Enjoy!
What is your favorite dish with black beans?