recipe: super-simple black beans and rice.

i am not afraid to say that the rice that accompanies this dish – my mom’s recipe – is the fluffiest rice i’ve ever had. so fluffy, in fact, that i’ve often thought that rice at very good asian restaurants doesn’t compare. it’s that good. there’s something comforting about it, too – you could eat it with just a pat of butter of mix in some veggies, or cook it like i do and pile garlicky black beans on top. the dish is wonderful reheated, too.

in terms of the black beans, adjust the ingredients to taste – this is a great recipe to just “eyeball,” and i thought it would be perfect in light of my spanish- and mexican-food-themed weekend. enjoy! (pic to come later.)

super-simple black beans and rice

for the black beans:

1 can black beans (i like bush’s)
1 large clove garlic, chopped
1/2 a medium to large onion, red or white, diced
1 tbsp. extra-virgin olive oil
sea salt and black pepper, to taste

for the rice:

1 cup white rice
2 cups water
1 tbsp. butter

in a medium saucepan, add water, rice and butter and heat until boiling, stirring occasionally. reduce heat to a simmer, cover and cook for 15 minutes, stirring occasionally.

meanwhile, after the rice has cooked for about 10 minutes, heat olive oil in a large pan. add garlic and onion, stir and sauté until very fragrant. add black beans; stir to mix with garlic and onion. season liberally with salt and pepper. cook until heated through. serve atop steaming white rice, add whatever "extras" you like (guacamole, fresh tomatoes, sour cream) and enjoy!

[stay tuned for a great new column announcement – along with a reorganized content schedule – coming up!]