Black Beans and Rice Recipe (arroz con frijoles)
Another slightly more complex but much appreciated latin recipe for rice; this one is more of a South-American dish but it is also enjoyed in Mexico. It is a nutritious dish and it is a great side to many mexican dishes found on this site; easy to make with this procedure!
Arroz con frijoles
Ingredients
* 2 cups of dry black beans
* 8 cups Water
* 2 1/4 teaspoonful of salt
* 1 stick of fresh Thyme thin sting
* 1/2 green pepper, finely diced
* 3 tablespoons of canola oil
* a lean piece of pork meat
* 2 cloves garlic, finely chopped
* 1/4 of red Chili peppers, seeds removed and chopped finely
* 2 Onions chopped to small bits
* 3 cups of white rice (or your favorite type of rice)
* 1/2 teaspoon black Pepper
Preparation:
1) Wash the beans in a strainer with tap water until the water comes out clear from the strainer. Pour them in a big pan with 4 cups of water, 1 teaspoon of salt, the thyme and half of the green pepper.
2) Bring the water to a boil, over high heat setting, when it starts to boil, lower the heat and allow the beans to simmer for 3 hours or until the beans become tender. Add more water in the process if too much has evaporated. Drain the cooked beans but keep the water to boil the rice.
3) Take out 4 tablespoons of the cooked beans and mash them using the back of a fork until you get a smooth paste. In a big frying pan with warm oil fry the Pork until it is fully cooked and has released all its fat.
Take the meat away from the stove and reserve. In the frying pan fry the garlic, the rest of the green pepper, the chili pepper and the onion during 5 minutes stirring constantly, to avoid sticking.
4) Mix the mashed beans, the rest of the unmashed beans and the pork.
Lower the fire and cook everything without covering approximately for 10 minutes.
Add all these ingredients to the pan with the water from the beans and then add the rice, 1 1/4 of teaspoon of salt and the black pepper.
5) Cover the pot you are using; bring everything to a boil as you will now cook your rice; then reduce heat, but the water need to keep boiling.
Important: do not open the lid on that pot until time is up! Allow it to boil for 20 minutes or until the rice looks cooked and the liquid has incorporated itself in the rice.
6) Once it has boiled for this amount of time turn off heat and let stand for 5 more minutes.
Open lid and mix, check and adjust seasoning; your rice is ready!
* 8 cups Water
* 2 1/4 teaspoonful of salt
* 1 stick of fresh Thyme thin sting
* 1/2 green pepper, finely diced
* 3 tablespoons of canola oil
* a lean piece of pork meat
* 2 cloves garlic, finely chopped
* 1/4 of red Chili peppers, seeds removed and chopped finely
* 2 Onions chopped to small bits
* 3 cups of white rice (or your favorite type of rice)
* 1/2 teaspoon black Pepper
Preparation:
1) Wash the beans in a strainer with tap water until the water comes out clear from the strainer. Pour them in a big pan with 4 cups of water, 1 teaspoon of salt, the thyme and half of the green pepper.
2) Bring the water to a boil, over high heat setting, when it starts to boil, lower the heat and allow the beans to simmer for 3 hours or until the beans become tender. Add more water in the process if too much has evaporated. Drain the cooked beans but keep the water to boil the rice.
3) Take out 4 tablespoons of the cooked beans and mash them using the back of a fork until you get a smooth paste. In a big frying pan with warm oil fry the Pork until it is fully cooked and has released all its fat.
Take the meat away from the stove and reserve. In the frying pan fry the garlic, the rest of the green pepper, the chili pepper and the onion during 5 minutes stirring constantly, to avoid sticking.
4) Mix the mashed beans, the rest of the unmashed beans and the pork.
Lower the fire and cook everything without covering approximately for 10 minutes.
Add all these ingredients to the pan with the water from the beans and then add the rice, 1 1/4 of teaspoon of salt and the black pepper.
5) Cover the pot you are using; bring everything to a boil as you will now cook your rice; then reduce heat, but the water need to keep boiling.
Important: do not open the lid on that pot until time is up! Allow it to boil for 20 minutes or until the rice looks cooked and the liquid has incorporated itself in the rice.
6) Once it has boiled for this amount of time turn off heat and let stand for 5 more minutes.
Open lid and mix, check and adjust seasoning; your rice is ready!
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