We love this quick, simple, healthy, and inexpensive meal.
As with so many recipes, there are an infinite ways to prepare black beans to serve over rice. Find what works best for your family. Incidentally, this is a great protein to bring to a potluck or to serve a large group.
To begin choose either canned, rinsed black beans or dried. If using dried, prepare them by boiling for several hours or soaking overnight, then adding to a slow cooker. See package instructions for further details or click here.
Next saute one chopped onion and one chopped carrot till softened ~ about 5 minutes. Then add 3 cloves of minced garlic & cook another minute. Top this mixture with fresh tomatoes or a can of some type of tomato puree, crush, or dice. Mix it all up. Add beans and about 4 cups of broth. Season the beans with salt, pepper, oregano, and cumin.
At this point you can take lots of liberties. Open up your spice cabinet and add something funky if you’d like, such as turmeric or chili powder or a dash of curry.
If you’re happy with you have, start the rice as your beans simmer. I like to serve these over white or brown rice, but basmati is our favorite. You can flavor your rice with adobo spices, cumin, lime, cilantro, or anything. Cooking the rice in broth or coconut milk is an option too.
While your rice cooks prepare some toppings. You can shred cheese or prepare diced red onion, sliced scallions, chopped red peppers, fried strips of tortilla, chopped cilantro, slices of lime, or even scramble an egg or two.
When the beans are done simmering (cook from 30 minutes to an hour or more ~ but they can be eaten sooner rather than later), I like to shmoosh mine up with a stick blender, leaving a few whole beans here and there.
To serve you can choose to either spoon beans over the rice, or place the beans in a bowl and top with a rounded scoop of rice. Put toppings on the table along with sour cream and hot sauce.