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Baked Black Beans and Rice
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Makes 4 to 6 servings 1x
Time About 2 hours, largely unattended
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Ingredients
- 1 onion, chopped
- 1 bell pepper (any color) chopped
- 1 tablespoon chopped garlic, or more to taste
- Salt and pepper
- 3/4 cup dried black beans, rinsed and picked over
- 1 1/2 cups long-grain rice
- 1 15–ounce can diced tomatoes or about 1 cup chopped fresh tomatoes
- 1/2 cup chopped fresh parsley or cilantro
Instructions
- Put the oil in a large ovenproof pot over medium heat. When it is hot, add the onion, bell pepper, and garlic. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the beans and cover with about 2 inches of water. Bring to a boil, then turn the heat down to low so that the liquid bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are half-done — softening on the outside but still firm in the middle — 40 to 60 minutes, depending on the bean. Heat the oven to 350 degrees.
- Use an immersion blender or a potato masher to mash but not puree half the beans in the pot. The mixture should be about the thickness of soup. If not, add some water.
- Stir in the rice, tomatoes, and another sprinkle of salt and pepper. Transfer the pot to the oven and bake, uncovered, until the rice and beans are fully tender, up to an hour; start checking after 30 minutes. Add water only if it starts to smell like toast starting to burn. Taste and adjust the seasoning. Sprinkle with the parsley, toss gently with a fork so as not to disturb the crust on the bottoms and sides, and serve.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition