Black Beans and Brown Rice
Ingredients: Dried black beans, Red onion, Rice wine vinegar, Sugar, Olive oil · 240 min cook time · 485kcal · ~₩8,550
Ingredients
1pound Dried black beans, 1개 Red onion, 0.5cup Rice wine vinegar, 2.5tablespoons Sugar, 2tablespoons Olive oil, 1개 Bell pepper, 2개 Jalapeños, 2tablespoons Ground cumin, 2tablespoons Dried oregano, 1tablespoon Garlic powder, 1cup Brown rice, 1개 Lime, 0.25cup Cilantro (or parsley), 1teaspoon Salt
Instructions
1. The night before, grab a pound of dried black beans and dump them in a big bowl. Cover with water by a few inches so they'll stay submerged as they swell.
2. Cut a red onion in half, peel it, cut off the blossom end. Cut thin strips down to the root end and then cut off the root end to give you half moons.
3. Throw half a cup of rice wine vinegar in a bowl that is not made of aluminum. Mix in spoonfuls of sugar until it stops dissolving. Toss your onions through it and their own water will dissolve the rest. Cover them up and toss them in the fridge.
4. The next day, grab a cutting board and a big pot. Turn it on medium heat and put in some olive oil. Roughly chop up another onion and throw it in the pot.
5. Roughly chop a bell pepper and toss it in, then two jalapeños. Scrape out the spicy seeds and the white ribs with a spoon. Stir these veggies until they're starting to soften.
6. Pour the soaked beans out into a colander in the sink. Dump the dried beans into the pot. Then dump in enough fresh water to cover them by maybe an inch. You can always add more water later, but you can't take it away.
7. Put in a good amount of whatever spices you like. Grind in a bunch of pepper, and then two or three tablespoons each of ground cumin and dried oregano. Add a couple tablespoons of rice wine vinegar and two tablespoons of sugar. Stir it all together.
8. Throw in some garlic powder. No salt at this stage. Simmer these beans for a couple of hours, stirring occasionally.
9. Get some brown rice going. A little pot goes on medium heat with some olive oil. Toast one cup of dried brown rice in the pan dry until it smells nutty. Then two cups of water go in, half a teaspoon of salt. Stir to dissolve it and bring it to a boil. Cover the rice up and reduce to a simmer. Cook for almost an hour.
10. Flavor the rice with the juice of half a lime and some chopped cilantro. Stir that in. Let it sit another hour on the warm setting.
11. Now the beans are soft. You want them to be a little too soft before you stop cooking them because, like all starches, they will firm up a bit as they cool. Now it's time to give them salt. A couple of big pinches. Stir it around and then taste it.
12. Turn off the heat and let these cool for at least 15 minutes. Just like any gravy, the liquid surrounding those beans will thicken as it cools. So if you want the sauce to cling to the beans, let the pot rest.
13. Serve a little bit of rice on a plate and then some beans on top. A little pile of pickled onions goes on the side, lime for squeezing, and some cilantro leaves.
14. Smear the leftover beans into ice cube trays and slide them in the freezer. The next day, just twist to pop them out into a freezer bag and you can easily thaw out a single serving whenever you want.
Source: Watch the original video