Black Beans And Rice With Parsley
serves 2-4
This is a hearty and simple side to any meal - try it alongside spicy grilled meats. It's also great leftover, so don't be afraid to make extra.
1 cup jasmine rice
2 tablespoons olive oil
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
1 clove garlic, minced
1/8 teaspoon cayenne pepper
2 15-ounce cans of black beans, rinsed and drained
1/4 cup chopped fresh parsley
prep: 30 minutes
total: 40 minutes
medium saucepan with cover
large sauté pan
1. In a medium saucepan, rinse the rice with cold water. Drain the water, then add 2 cups of fresh, cold water and a pinch of salt. Bring it to a boil over high heat and allow it to boil uncovered for a minute. Turn the heat to low and cover. Cook until the most of the water is absorbed and the grains are tender, 15-20 minutes. Take it off the heat and let it rest, covered, 5-10 minutes. Fluff with a fork.
2. Meanwhile, prep the ingredients. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the onion, red pepper, and a sprinkling of salt and pepper. Sauté the onion and pepper until they're soft, 8-10 minutes.
3. Stir in the garlic and cayenne pepper and cook until the garlic becomes fragrant, about 1 minute. Add the beans and just cover with water. Reduce the heat and simmer until the beans thicken and most of the water is gone, 10-15 minutes. Stir in the parsley parsley just before serving over rice.
