Categories: Rice and beans

Ingredients

• 1 lb. black beans (keep black water!)
• 8-10 sprigs cilantro
• 1 small-medium onion
• 1 small red pepper
• 3 c. water
• 2 c. white rice
• 1/2 tsp. salt
• 1 Tbs. vegetable oil
• 1/2-1 clove garlic
• Optional:
• Worcestershire sauce
• coriander

Directions

1. Drain beans, cover in fresh water, bring to boil with pinch of salt; let simmer until soft

2. Chop cilantro, onion, & pepper finely

3. Add 1 Tbs. oil to large pan and saute dry rice over medium for 2 minutes; add half of cilantro, onion, and pepper and cook 2 more minutes

4. Add water, bring to boil; then let simmer until rice is soft (~20-35 min.)

5. for authenticity, let beans and rice cool in separate containers in refrigerator overnight (keep black water with the beans)

6. Saute rice, beans, and leftover cilantro, onion, and pepper with a little bit of oil (Worcestershire sauce if available)

7. Serve with cilatro, sour cream, and or cheese

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