Black Beans and Rice

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One of my all-time favorite “I could eat this everyday” meals is black beans and rice. Hugely popular throughout the Caribbean and Latin America, it is one of those simple-to-make dishes that still has incredible flavor. Throw in some slow cooked pork, cilantro-lime sour cream, and your favorite bottle of hot sauce, and this recipe can make even Hoosier country feel like an island paradi… well, let’s not get carried away.

From Wikipedia:

While simple, the dish is very nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans are also protein-rich, and contain a good amount of iron and other necessary minerals, and both offer an important and basic kind of protein. Rice and beans together create a complete protein not available in either ingredient alone.

…and if it’s on Wikipedia, it HAS to be true.

In all reality, beans and rice are the quintessential “recession proof” foods. It’s not only cheap to make (less than $1.00 per serving for this recipe) but also incredibly good for you. So grab a cold Kalik, throw a big pot on the stove, and enjoy this island favorite.

What you need:

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1-Package Hurst’s® HamBeens® Spanish-American Black Bean Soup

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1- Cup diced yellow onion

1- Cup diced carrot

1- Cup diced celery

1- Cup diced green pepper

1lbs. Pork chop

3-4 Cloves crushed garlic

1-Tablespoon fresh cilantro

1-2 Bay Leaves

(Optional)

1/2 Cup sour cream

3-Teaspoon lime juice

Hot sauce

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1. Place the dry beans in a colander or sieve and rinse with cold water. Check for any unwanted debris and discard. If time permits, place the beans in a large bowl and cover with 1″ water. Let soak for at least a few hours. (If you don’t have time for soaking, just increase the cooking time.)

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Prepare the fresh vegetables. Dice each into 1/4″ size pieces, then place in a large soup pot with enough olive oil to coat the bottom of the pot.

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3. Over Med-High heat, saute the vegetables until the onions become translucent and the others become slightly tender. Add the crushed garlic cloves in the last few minutes of cooking. Once the vegetables are ready add 7 cups of H20, black beans, pork chop, and bay leaf. Bring mixture to a rolling boil, then reduce the heat and simmer (covered) for about 3 hours. Stir occasionally.

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4. After a couple hours, the pork should be fork tender. Remove the pieces from the pot and once cool enough to touch, chop/pull into bite sized pieces. Once finished, add back to the pot for the remainder of the cooking time.

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5. After 3 hours, the black beans should be completely tender (if not continue to cook, check every 15 minutes or so until done). Remove the lid and stir in Hurst’s Black Bean Seasoning package.

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6. Add all but a small pinch of the fresh cilantro to the pot and stir to combine. Allow the beans to simmer uncovered while you prepare the rice and cilantro-lime sour cream* (recipe below). This should help reduce some of the liquid and thicken the mixture.

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7. Serve black beans over a long grain rice with a dollop of the sour cream and your favorite hot sauce (or jalapenos!).

Enjoy!

*Cilantro-Lime Sour Cream:

Just as it sounds… Mix remaining cilantro and lime juice into some store-bought sour cream. Incredibly easy and gives a delicious citrus flavor that cuts through the richness of the black beans.

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8 Responses to Black Beans and Rice

  1. s. stockwell says:

    Hello from Santa Barbara! Thank you for the classic black beans & rice 101…just love it too. best, s

  2. Tapas Tutor says:

    Very nice photos of the food! I wish I had some for today’s lunch.

  3. Rico says:

    It looks like what we call in my country “feijoada” but because you used black beans looks more like a Brazilian “Feijoada”…absolutly delicious. :) xxx

  4. Dottie Heseman says:

    I want to print lots of your recipes but dont want to print the pictures etc. Is there a way to do this?

    • hurstbeans says:

      Great point, I will go through the old recipes and include a link that is “printer friendly” with just the copy and no pictures.

      Thanks!

  5. I’m missing something with that pork chop step above. From the picture, it looks dried and browned. But if I’m just adding a raw pork chop to the vegetable mixture with water, it’s going to be pink and moist. Is a step missing or am I just misinterpreting??

    • hurstbeans says:

      The pork chops cook all the way through while simmering with the beans. The “browned” you see (black really) is from the natural coloring in the black beans as they cook in water. Thanks for the questions!

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