Rice and Beans 101

8 mins
Serves 1
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Directions

  1. 1Go through all the beans to make sure there's no pieces of rock, pieces of wood, or any imperfection.
  2. 2Go through all the beans to make sure there's no pieces of rock, pieces of wood, or any imperfection.
  3. 3Go through all the beans to make sure there's no pieces of rock, pieces of wood, or any imperfection.
  4. 4Rinse the beans to remove dust.
  5. 5Rinse the beans to remove dust.
  6. 6Rinse the beans to remove dust.
  7. 7Put the beans in a large bowl and add four cups of water. Store in the fridge overnight.
  8. 8Put the beans in a large bowl and add four cups of water. Store in the fridge overnight.
  9. 9Put the beans in a large bowl and add four cups of water. Store in the fridge overnight.
  10. 10Bring eight cups of water to a boil in a pot.
  11. 11Bring eight cups of water to a boil in a pot.
  12. 12Bring eight cups of water to a boil in a pot.
  13. 13Add the soaked beans, one and a half onions, four cloves of garlic, two avocado leaves, and four epazote leaves (or three or four stems of cilantro) to the boiling water.
  14. 14Add the soaked beans, one and a half onions, four cloves of garlic, two avocado leaves, and four epazote leaves (or three or four stems of cilantro) to the boiling water.
  15. 15Add the soaked beans, one and a half onions, four cloves of garlic, two avocado leaves, and four epazote leaves (or three or four stems of cilantro) to the boiling water.
  16. 16Lower the heat and simmer for 60–90 minutes.
  17. 17Lower the heat and simmer for 60–90 minutes.
  18. 18Lower the heat and simmer for 60–90 minutes.
  19. 19Once the beans are cooked, remove the onions and the leaves.
  20. 20Once the beans are cooked, remove the onions and the leaves.
  21. 21Once the beans are cooked, remove the onions and the leaves.
  22. 22In another pan, make a sofrito with one tablespoon of neutral oil and half of a diced onion.
  23. 23In another pan, make a sofrito with one tablespoon of neutral oil and half of a diced onion.
  24. 24In another pan, make a sofrito with one tablespoon of neutral oil and half of a diced onion.
  25. 25Add some of the cooked beans and their liquid to the sofrito, season with salt.
  26. 26Add some of the cooked beans and their liquid to the sofrito, season with salt.
  27. 27Add some of the cooked beans and their liquid to the sofrito, season with salt.
  28. 28Simmer for 15–20 minutes.
  29. 29Simmer for 15–20 minutes.
  30. 30Simmer for 15–20 minutes.
  31. 31Make a tomato broth by blending canned whole tomatoes, cumin, half an onion, two cloves of garlic, salt and 14 ounces of chicken stock.
  32. 32Make a tomato broth by blending canned whole tomatoes, cumin, half an onion, two cloves of garlic, salt and 14 ounces of chicken stock.
  33. 33Make a tomato broth by blending canned whole tomatoes, cumin, half an onion, two cloves of garlic, salt and 14 ounces of chicken stock.
  34. 34Wash the rice to remove starch.
  35. 35Wash the rice to remove starch.
  36. 36Wash the rice to remove starch.
  37. 37In a pan, toast the rice in a tablespoon of canola oil until nicely browned.
  38. 38In a pan, toast the rice in a tablespoon of canola oil until nicely browned.
  39. 39In a pan, toast the rice in a tablespoon of canola oil until nicely browned.
  40. 40Add the tomato broth to the rice.
  41. 41Add the tomato broth to the rice.
  42. 42Add the tomato broth to the rice.
  43. 43Simmer for 12–13 minutes. Do not stir.
  44. 44Simmer for 12–13 minutes. Do not stir.
  45. 45Simmer for 12–13 minutes. Do not stir.
  46. 46Add corn, green peas, diced carrots, and a whole serrano pepper to the rice.
  47. 47Add corn, green peas, diced carrots, and a whole serrano pepper to the rice.
  48. 48Add corn, green peas, diced carrots, and a whole serrano pepper to the rice.
  49. 49Add cilantro. Let sit for 10–15 minutes.
  50. 50Add cilantro. Let sit for 10–15 minutes.
  51. 51Add cilantro. Let sit for 10–15 minutes.
  52. 52Serve the rice and beans, garnished with queso fresco.
  53. 53Serve the rice and beans, garnished with queso fresco.
  54. 54Serve the rice and beans, garnished with queso fresco.

Ingredients

  • 2 cups black beans
  • 2 cups black beans
  • 2 cups black beans
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 1.5 white onions
  • 1.5 white onions
  • 1.5 white onions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 avocado leaves
  • 2 avocado leaves
  • 2 avocado leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 4 fresh epazote
  • 4 fresh epazote
  • 4 fresh epazote
  • 1 tablespoon neutral oil
  • 1 tablespoon neutral oil
  • 1 tablespoon neutral oil
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 can canned whole tomatoes
  • 1 can canned whole tomatoes
  • 1 can canned whole tomatoes
  • 1 quarter of a teaspoon ground cumin
  • 1 quarter of a teaspoon ground cumin
  • 1 quarter of a teaspoon ground cumin
  • 14 ounces chicken stock
  • 14 ounces chicken stock
  • 14 ounces chicken stock
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 0.5 cup corn kernels
  • 0.5 cup corn kernels
  • 0.5 cup corn kernels
  • 0.5 cup green peas
  • 0.5 cup green peas
  • 0.5 cup green peas
  • 1 serrano chile
  • 1 serrano chile
  • 1 serrano chile
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful queso fresco
  • 1 handful queso fresco
  • 1 handful queso fresco

Equipment

baking sheetsievelarge bowlpotknifewooden spoonblendersmall bowl