Black Beans & Rice

Tuesday, August 3, 2010

Black Beans & Rice

Posted by Tina / 1 comment » / *Recipes, Sides

The hubs LOVES him some Cubano Cuisine (as do I). Chicken – Black Beans & Rice is probably his favorite meal ever (Easy to please, I know). This is how I make my black beans which happen to be the hubs’ favorite variation of them (although, I’m thinking he may just be partial to anything I cook- what a good hubby)! I usually double (or triple, depending on # of guest) this recipe if I’ve got company coming over, but for Mike & me, one recipe is sufficient.

I squeeze a little lime juice on top of mine since, well, I have an obsession with lime juice.

The first step is admitting it.

Enjoy!

Print Save

Black Beans & Rice

Yield: 2-3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25-30 minutes

I usually double this recipe if it's not just hubs and I eating...

Ingredients:

1 Can of Black Beans in Sauce (I use Publix Brand)
1/2 White Onion - Finely Diced
1-2 Cloves Garlic - Grated
1/4 Cup Mojo Sauce (also Publix Brand)
Juice of 1 - 2 Limes
If the limes are sort of dry, I juice 2... if nice and juicy- one will do the trick!
2 TBS Extra Virgin Olive Oil
Salt & Pepper
Cayenne (for the brave...)

Directions:

Heat 2 TBS of Oilve Oil in a Small Saucepan over medium-high heat. Add diced onions to the hot pan and allow to soften and begin to brown (stirring every so often). This should take about 3-4 minutes. Add the Garlic, and cook for an additional 45 seconds- 1 minutes (stirring constantly). Garlic burns easily, so keep a close eye. There is nothing worse that burned garlic!

Next, pour the Can of Black Beans in (do not drain- add all the sauce). Stir and then add the Mojo, Lime Juice, Salt & Pepper. If you like things spicy, add a dash (or two) of cayenne (The hubs and I LOVE our food with a kick!). Allow to simmer for 10-15 minutes while you cook your rice.

To Serve: Scoop a heafty spoonful over some nice hot white or brown rice.