Black beans and rice is a healthy and savory dish. This black bean and rice recipe is a healthy vegetarian dish that is simple to make at home. The blend of fresh black beans and white rice is a delicious combination.
Black beans and rice is a classic dish in Latin America.
This dish is well-known in Central and South America. There are various
variations of the dish among the Latin American regions. White rice is
frequently served with black beans in many Latin American countries. In
addition, it is cost-effective and healthy. Black beans and rice is a great, tasty dish as a complete meal or can be combined with other dishes, such as meats and vegetables.
This is a variation of black beans and rice with a creative twist
to it in a dome shape garnished with fresh lettuce. For this recipe, opt for
dried beans and white rice.
Ingredients Details
Water: filtered water Beans: dried black beans; alternative canned beans Cilantro: fresh cilantro Garlic: peeled garlic Onion: white onion Cooking oil: olive oil; alternative sunflower oil Salt: plain salt Pepper: black pepper Rice: Jasmin white
rice; alternative basmati rice Garnish Lettuce: romaine lettuce leaves; alternative lettuce, kale, or any green vegetable leaf
Ingredients
7 cups water
1 cup black beans
¼ cup cilantro
1 tablespoon minced garlic
¼ cup onion
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
½ cup white rice
Garnish
2 lettuce leaves
Instructions
Beans. Soak the beans overnight. The following day,
rinse the beans. In a pot, add:
5 cups water
beans
minced cilantro, garlic, and onion
olive oil
salt and pepper
Cook the beans on medium heat for 2 hours until the beans are
tender.
Rice. In a medium pot, add 2 cups of water, then bring the water to a boil, and then add the rice.
Cook for half an hour. Drain the rice, then wait 5 minutes for the rice to cool.
Beans and rice. (dome shape) Mix the beans and
rice. Add the beans and rice in a small glass bowl. Press the rice and beans
into the bowl, making it flat at the top. Turn the bowl onto a dish.
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