The recipe Black Beans and Rice--Martha Stewart's Recipe
Black Beans and Rice--Martha Stewart's Recipe recipe is a Side Dish meal that takes 30 minutes to make. If you enjoy for Side Dish, you will like Black Beans and Rice--Martha Stewart's Recipe!
Black Beans and Rice--Martha Stewart's Recipe
- What Course Is Black Beans and Rice--Martha Stewart's Recipe?
- How Long Does Black Beans and Rice--Martha Stewart's Recipe Recipe Take To Prepare?
- How Long Does Black Beans and Rice--Martha Stewart's Recipe Recipe Take To Cook?
- How Many Servings Does Black Beans and Rice--Martha Stewart's Recipe Recipe Make?
- What Are The Ingredients For Black Beans and Rice--Martha Stewart's Recipe Recipe?
- How Do I Make Black Beans and Rice--Martha Stewart's Recipe?
- What's The Nutritional Info For Black Beans and Rice--Martha Stewart's Recipe?
- What Type Of Cuisine Is Black Beans and Rice--Martha Stewart's Recipe?
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Copy & pasted from MS's website. Started eating beans and rice as side dishes for health and ended up loving this pairing. It's great by itself or as a side dish, especially for spicy dishes (Carribean, Asian, Latin, Indian). Recipe calculations only include rice, beans and oil as I thought the flavoring elements were negligible. What Course Is Black Beans and Rice--Martha Stewart's Recipe?Black Beans and Rice--Martha Stewart's Recipe is for Side Dish. How Long Does Black Beans and Rice--Martha Stewart's Recipe Recipe Take To Prepare?Black Beans and Rice--Martha Stewart's Recipe takes 15 minutes to prepare. How Long Does Black Beans and Rice--Martha Stewart's Recipe Recipe Take To Cook?Black Beans and Rice--Martha Stewart's Recipe takes 30 minutes to cook. How Many Servings Does Black Beans and Rice--Martha Stewart's Recipe Recipe Make?Black Beans and Rice--Martha Stewart's Recipe makes 6 servings. What Are The Ingredients For Black Beans and Rice--Martha Stewart's Recipe Recipe?The ingredients for Black Beans and Rice--Martha Stewart's Recipe are: FOR THE BEANS 8 cups water, plus more if needed 1 bag (1 pound) dried black beans, picked over, rinsed, and drained 1 jalapeno chile, halved and seeded 2 medium onions, quartered 5 garlic cloves, smashed 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper FOR THE RICE 2 T. extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 2 cups long-grain brown rice 3 1/2 cups water How Do I Make Black Beans and Rice--Martha Stewart's Recipe?Here is how you make Black Beans and Rice--Martha Stewart's Recipe: 1. Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper. 2. Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.Serving Size: Makes 6 servings (1/2 cup each of beans and rice)Number of Servings: 6Recipe submitted by SparkPeople user EXENEC.What's The Nutritional Info For Black Beans and Rice--Martha Stewart's Recipe?The nutritional information for Black Beans and Rice--Martha Stewart's Recipe is:
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