Black Beans 'n Rice
photo by Ambervim
- Ready In:
- 2hrs 25mins
- Ingredients:
- 24
- Serves:
-
24
ingredients
- 453.59 g dried black beans
- 793.78 g crushed tomatoes
- 236.59 ml yellow onion, chopped
- 2 bell peppers, chopped
- 2 carrots, thinly sliced
- 236.59 ml celery top, chopped
- 19.71 ml garlic
- 14.79 ml canola oil
- 4.92 ml basil
- 2 bay leaves
- 4.92 ml black pepper
- 4.92 ml cayenne pepper
- 4.92 ml chili powder
- 4.92 ml cinnamon
- 4.92 ml coriander
- 4.92 ml cumin
- 24.64 ml oregano
- 9.85 ml salt
- 4.92 ml sugar
- 4.92 ml thyme
- 4.92 ml turmeric
- 29.58 ml apple cider vinegar
- 1182.95 ml dry rice, cooked
- 946.36 ml water, for beans
directions
- Cover beans with water an soak overnight.
- Drain. Add water in ingredient list and crushed tomatoes. Bring to a boil. Lower to simmer.
- In a skillet saute the onions, bell pepper, celery tops and garlic in oil for 5 minutes, until tender. Add to beans.
- Add all spices. Simmer for 2-2.5 hours.
- Just before you place over rice in containers, stir in apple cider vinegar and remove and bay leaves.
- For Small, place 1/2 cup + 1 tbs rice covered with 1/2 cup + 1 tbs beans in small container.
- For Large, place 2.5 cups rice covered with 2.5 cups beans in large container.
- Refrigerate or freeze, depending on how long it is before delivery date.
- Note: There will be a little more rice than beans leftover. Enjoy!
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.