Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.
Recipe information
Yield
serves 4
Ingredients
Pickled Red Onions
Seasoned Black Beans
Preparation
Step 1
Prepare the Yellow Rice.
Step 2
While the rice cooks, slice the onions into rings. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco. Drain the onions. Combine the drained onions and the pickling ingredients and mix well. Set aside.
Step 3
For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano. Cook for just a minute and then add the beans. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings. Stir in the cilantro.
Step 4
Serve the rice topped with beans and pickled onions.
Serving & menu ideas
Step 5
Toss a green salad with Cilantro Lime Dressing (page 225) and enjoy Caramel Custard (page 273) for dessert. Try the beans and rice topped with Quick Avocado & Corn Salsa (page 233) instead of the pickled onions.
