Rice and Beans 101

8m
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. 2Rinse the beans to remove dust.
  3. 3Put the beans in a large bowl and add four cups of water. Store in the fridge overnight.
  4. 4Bring eight cups of water to a boil in a pot.
  5. 5Add 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.
  6. 6Lower the heat and simmer for 60–90 minutes.
  7. 7Once the beans are cooked, remove the onions and the leaves.
  8. 8In another pan, make a sofrito with one tablespoon of neutral oil and half of a diced onion.
  9. 9Add some of the cooked beans and their liquid to the sofrito, season with salt.
  10. 10Simmer for 15–20 minutes.
  11. 11Make a tomato broth by blending canned whole tomatoes, cumin, half an onion, two cloves of garlic, salt and 14 ounces of chicken stock.
  12. 12Wash the rice to remove starch.
  13. 13In a pan, toast the rice in a tablespoon of canola oil until nicely browned.
  14. 14Add the tomato broth to the rice.
  15. 15Simmer for 12–13 minutes. Do not stir.
  16. 16Add corn, green peas, diced carrots, and a whole serrano pepper to the rice.
  17. 17Add cilantro. Let sit for 10–15 minutes.
  18. 18Serve the rice and beans, garnished with queso fresco.

Ingredients

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

Equipment

baking sheetsievelarge bowlpotknifewooden spoonblendersmall bowl

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