Categories: vegetables
Ingredients
- 4 ounces dried black beans
- Cooking spray
- 4 ounces Spanish chorizo, thinly sliced
- 6 cups water, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon ground cumin
- 1 1/2 cups chopped onion
- 1 orange bell pepper, chopped
- 1 jalapeño pepper, minced
- 2 garlic cloves, minced
- 1 cup uncooked long-grain rice
- 1/4 teaspoon ground turmeric
- 3 cups chopped fresh tomato
- 2 tablespoons chopped fresh cilantro
Directions
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Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.
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Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
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Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.
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Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.