Receta Black Bean Rice
Dried
and canned black beans are available throughout the year. Dried beans are
generally available in prepackaged containers as well as in bulk bins. Make sure
that the bins containing the black beans are covered and that the store has a
good product turnover to ensure the beans freshness. Whether purchasing black
beans in bulk or in packaged containers, make sure that there is no evidence of
moisture or insect damage and that they are whole and not cracked.
Canned
black beans can be found in most grocery stores. Unlike canned vegetables,
which have lost much of their nutritional value, there is little difference in
the nutritional value of canned black beans and those you cook yourself.
Canning lowers vegetables' nutritional value since they are best lightly cooked
for a short period of time, while their canning process requires a long cooking
time at high temperatures. On the other hand, beans require a long time to cook
whether they are canned or you cook them yourself. Therefore, if enjoying
canned beans is more convenient for you, go ahead and enjoy them. Look for
those that do not contain extra salt or additives.
Store
dried black beans in an airtight container in a cool, dry and dark place where
they will keep up to 1 year. If you purchase black beans at different times,
store them separately since they may feature varying stages of dryness and
therefore will require different cooking times. Cooked black beans will keep
fresh in the refrigerator for about three days if placed in a covered container.
Rice
can go from the stove to the dinner table in no time. Rice dishes are easy to
make and economical.
Black
Bean Rice
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- tablespoon olive oil
- 1
- pound ground beef
- 1
- white onion, chopped
- 1
- green bell pepper, seeded and chopped
- 1
- red bell pepper, seeded and chopped
- 3
- tablespoons minced garlic
- 1
- teaspoon thyme
- 2
- bay leaves
- 1
- teaspoon dried oregano
- salt
- and pepper, to taste
- 1
- (15 oz.) can black beans, rinsed and drained
- 1
- (14.5 oz.) can fire roasted diced tomatoes
- 5
- cups beef broth
- 1
- cup uncooked rice
Directions:
In
Dutch oven, heat oil over medium heat. Add meat and cook until no longer pink,
breaking meat up as it cooks. Transfer meat to a plate. Add onions, bell
peppers, salt and pepper, stirring and cook for 5 minutes. Return meat to
Dutch oven; add minced garlic, thyme, bay leaves, oregano, salt and pepper,
stirring. Add black beans, diced tomatoes, beef broth and uncooked rice, stir
well. Bring to boil, reduce heat and simmer about 17 to 20 minutes, until rice
is tender. Enjoy!