Sunday Supper & More

Black beans and rice

(Karoline Boehm Goodnick for The Boston Globe)
March 2, 2011

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Serves 4 with leftovers

Allow time for the dried beans to soak overnight. They take one hour to cook.


1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno, chopped
Salt, to taste
1 tablespoon dried whole oregano or 2 teaspoons regular dried oregano
1 teaspoon ground cumin
2 teaspoons sweet paprika
1 bay leaf
1 pound (2 cups) black beans, soaked overnight and drained
5 cups water
1 cup orange juice

1. In a large flameproof casserole over medium high heat, heat the oil. Add the onion, garlic, jalapeno, and salt. Cook, stirring often, for 5 minutes or until softened.

2. Stir in oregano, cumin, paprika, and bay leaf. Cook for 1 minute or until aromatic.

3. Add the beans, water, and orange juice. Bring the liquid to a boil. Lower the heat and simmer, stirring occasionally, for 45 minutes to 1 hour, or until beans are tender.

4. Taste for seasoning, and add more salt, if you like. Remove and discard the bay leaf. Reserve 2 cups beans for quesadillas.


8 cups water
Pinch of salt
1 1/2 cups long-grain white rice
Hot sauce, to taste
2tablespoons chopped fresh cilantro

1. In a large pot, bring water and salt to a boil. Slowly stream in the rice, letting the water maintain a rolling boil. Stir to prevent the rice from sticking to the bottom. Let the water bubble steadily, uncovered, for 12 minutes or until tender

2. Drain the rice into a colander, and poke 12 holes in the rice with the handle of a wooden spoon; set aside for 2 minutes. Reserve 1 cup rice for quesadillas.

3. Divide the rice among 4 bowls. Top with beans and cilantro. Serve with hot sauce and mojo.

Karoline Boehm Goodnick