Reviews (2) Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 06/20/2015 Wonderful and hearty recipe! Made this with pecan crusted chicken tenders and loved the earthy combination of flavors, will be sure to make this new family favorite again! Many thanks to Martha and her kitchen staff! Martha Stewart Member Rating: Unrated 04/28/2014 This recipe is EXCELLENT! The spices give it a complex flavor; it's a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.
Back to Black Beans with Rice and Avocado All Reviews for Black Beans with Rice and Avocado - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 8 riceandbeans232-md110800.jpg
Ingredients Ingredient Checklist 1 pound dried black beans, picked over and rinsed 1 dried bay leaf Coarse salt 1 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil 1 medium onion, diced 1 poblano chile, diced 2 cloves garlic, minced 1 teaspoon dried oregano 6 cups cooked brown rice 2 avocados, sliced 1 cup crumbled queso fresco (about 4 ounces) 1 jalapeno chile, thinly sliced 1/2 cup cilantro leaves
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 8 riceandbeans232-md110800.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 2 hrs 40 mins Servings: 8
Recipe Summary
prep: 30 mins total: 2 hrs 40 mins
Servings: 8
prep: 30 mins
total: 2 hrs 40 mins
prep:
30 mins
total:
2 hrs 40 mins
Servings: 8
8
riceandbeans232-md110800.jpg
riceandbeans232-md110800.jpg
Ingredients
Ingredients
- 1 pound dried black beans, picked over and rinsed 1 dried bay leaf Coarse salt 1 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil 1 medium onion, diced 1 poblano chile, diced 2 cloves garlic, minced 1 teaspoon dried oregano 6 cups cooked brown rice 2 avocados, sliced 1 cup crumbled queso fresco (about 4 ounces) 1 jalapeno chile, thinly sliced 1/2 cup cilantro leaves
Directions
In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 06/20/2015 Wonderful and hearty recipe! Made this with pecan crusted chicken tenders and loved the earthy combination of flavors, will be sure to make this new family favorite again! Many thanks to Martha and her kitchen staff! Martha Stewart Member Rating: Unrated 04/28/2014 This recipe is EXCELLENT! The spices give it a complex flavor; it's a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
5 star values: 3 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 06/20/2015 Wonderful and hearty recipe! Made this with pecan crusted chicken tenders and loved the earthy combination of flavors, will be sure to make this new family favorite again! Many thanks to Martha and her kitchen staff! Martha Stewart Member Rating: Unrated 04/28/2014 This recipe is EXCELLENT! The spices give it a complex flavor; it's a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.Martha Stewart Member
Rating: Unrated 06/20/2015
Wonderful and hearty recipe! Made this with pecan crusted chicken tenders and loved the earthy combination of flavors, will be sure to make this new family favorite again! Many thanks to Martha and her kitchen staff!
Rating: Unrated
Rating: Unrated 04/28/2014
This recipe is EXCELLENT! The spices give it a complex flavor; it’s a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.
All Reviews for Black Beans with Rice and Avocado
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black Beans with Rice and Avocado
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
