The original recipe I saw also called this "Costa Rican" rice and beans, however I was informed by a friend that it should indeed be referred to as Nicaraguan Rice and Beans. Either way, my family finds it especially tasty and versatile.
If you have your beans and rice already cooked, this only takes about 10 minutes to toss together. Serves 5
2 T oil
1 medium onion, chopped
2 garlic cloves, minced
3 C cooked brown rice
2 1/2 C cooked, drained and rinsed black beans [use canned, or soak overnight and cook for a couple hours]
1 1/2 t ground Cumin
1 1/2 t ground Coriander
3/4 t ground Ginger
3 T Worcestershire (we like Lea & Perrins the best, but I'm sure any will do)
salt and pepper, to taste
Heat oil in large skillet, sauté onions until they begin to soften/turn color. Add garlic and sauté for a few additional moments. Toss in the remaining spices and worcerstershire. Add beans and rice, mix until evenly combined and heated through. Add salt/pepper to taste.
This stands alone fine, but depending on what's hanging around the fridge, we like to garnish with any or all of the following:
diced bell peppers, chopped cilantro, chipotle sauce, green onion, toasted green pumpkin seeds, roasted sweet potato cubes, lime wedges, diced avocados...
Hope you enjoy! If you have any good rice and/or bean recipes, please share them with us! Send the recipes with any notes, pictures or tips to recipes@eatriceandbeans.com.
Dry Bean Cooking Tips: http://www.mayoclinic.com/health/legumes/NU00260
This site has some good cooking tips along with a listing of some of the different varieties complete with usage and storage suggestions.
**Special thanks to my husband, Ross, for posing for and putting together the fun little GIF at the top :D
Ross is hysterical!
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