serves 4

Ingredients:

1/2 medium onion, diced
1 tablespoon coarsely chopped fresh marjoram leaves
1 clove garlic, minced
1 serrano chile, diced
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups cooked black beans, rinsed and drained
2 cups black bean cooking liquid or low sodium chicken stock
3/4 cup long grain rice

Instructions:

1. Preheat the oven to 350F and put the rack in the middle position. Chop the onion. Chop the marjoram. Mince the garlic. For less chile heat, slice open, remove and discard the chile’s white ribs and seeds.

2. Heat the olive oil in a wide shallow dutch oven over medium heat. When it’s hot and shimmering, add the onions, salt, pepper, garlic, and chile. Cook, stirring often, until the onion is translucent and soft, 6-8 minutes.

3. Add the rice and beans to the dutch oven and stir. Cook, stirring often, until the rice toasts a little, 3-5 minutes. Pour in the bean cooking liquid or stock. Add the marjoram and stir to combine. Cover and cook in the oven until the rice is tender and has absorbed most of the liquid, 20-30 minutes.

Posted by brys in craving, recipes, root source | | Subscribe to this feed