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Culinary Escape to Spain
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Spiced Rice and Beans

Source: Burt Wolf's Origins, Eleuthera
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Active Time:  25 Minutes
Total Time:  9 Hours 10 Minutes
  Makes 6 servings
For the Beans:
1 cup black beans
1/2 onion, peeled
1 clove garlic, peeled
1 bay leaf
1 large piece orange zest, about 1 x 3 inches
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Rice:
1/4 cup olive oil
1/2 onion, finely minced
1 cup uncooked long-grain white rice
1 cup chicken broth
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 cup water
1/2 teaspoon salt
2 teaspoons fresh tarragon, or 1/2 teaspoon dried, crushed
2 teaspoons minced fresh flat-leaf parsley
TO PREPARE THE BEANS: Pick over the beans to remove any stones or foreign material. Rinse the beans and soak them for 6 hours or overnight. Or you can use the quick-soak method: Place the beans in a pot of water to cover and bring to a boil; boil for 3 minutes. Remove the pan from the heat and let the beans rest for 1 hour in the cooking water. Proceed with the recipe.

Discard the water in which the beans were soaked or cooked. Place the beans in a pot with fresh water to cover. Add the onion, garlic, bay leaf, and orange zest. Boil the beans for 5 minutes, then reduce the heat and simmer gently for 1 1/2 to 2 hours or until the beans are tender. If the water gets low during the cooking, add more to cover the beans. Season the beans with the salt and pepper, and keep them warm while the rice cooks. The beans can be cooked a day ahead, refrigerated, and reheated before serving.

TO COOK THE RICE: In a medium skillet, heat the oil. Add the onion and sauté it over medium heat for 10 to 15 minutes, or until it becomes chestnut brown. As the onion cools, it will get crispy. Spoon the onion out of the pan and drain it on a paper towel.

Sauté the rice in the onion oil, stirring it with a wooden spoon to coat the grains evenly with the flavored oil. Add the chicken broth, diced peppers, water, and salt. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 15 to 18 minutes, or until the rice is tender and all the broth has been absorbed. Don't stir the rice while it is simmering or it will cook unevenly.

When the rice is cooked, fluff in the herbs with a fork. To serve, make a ring of rice on a serving platter. Drain the beans, discard the bay leaf, and pour the beans into the center of the rice. Sprinkle with the reserved crispy onions and serve.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Black Bean Sides
 Beans and Rice
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 350
Sodium: 1179mg
Fiber: 5g
Carbohydrates, Total: 50g
Protein: 8g
% Cal. from Fat: 36%
Fat. Total: 14g
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