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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.2 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.6 g

View full nutritional breakdown of Black Beans and Rice--Martha Stewart's Recipe calories by ingredient
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Black Beans and Rice--Martha Stewart's Recipe

Submitted by: EXENEC

Introduction

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.
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.

Number of Servings: 6

Ingredients




    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






Tips

Freezes & reheats via microwave well. I freeze them together in containers with about 1 T. of the beans cooking liquid to protect against freezer burn.

Per Martha: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.


Directions

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: 6

Recipe submitted by SparkPeople user EXENEC.






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