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Black Beans and Rice

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
9 ounces (254 grams)

Recipe ID
C00200

Ingredients
US standard
Metric
Vegetable oil
2 ounces
60 milliliters
Celery, washed, diced brunoise
8 ounces
225 grams
Onions, peeled, diced brunoise
16 ounces
454 grams
Garlic cloves, peeled, minced
3 each
3 each
Black beans, soaked overnight, drained
1 pound
454 grams
Bay leaves
2 each
2 each
Seasoning Mix
Oregano, dry
2 tablespoons
2 tablespoons
Black pepper
1 tablespoon
1 tablespoon
Salt
To taste
To taste
Rice
Rice, medium-grain
24 ounces
679 grams
White chicken stock
24 ounces
710 milliliters
Water
24 ounces
710 milliliters
Salt
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Heat the oil in a large saucepan, and sauté the celery and onion until translucent. Add garlic, and cook for 2 more minutes; remove from heat.
  3. Add the drained beans, bay leaves, and enough water to cover the beans by 2 inches (5 centimeters). Bring to a boil, turn down the heat, and simmer gently for 1 to 1 ½ hours, or until beans are tender to the bite (water may need to be replenished during cooking).
  4. Meanwhile, combine the oregano and pepper with 1 teaspoon of salt.
  5. When beans are tender (there should still be some liquid left in the pan), remove the bay leaves and season with seasoning mix. Taste, and adjust salt as needed. Hold at 135°F (57°C) for service.
  6. Combine rice, stock, water, and 1 ½ teaspoons of salt in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered until liquid is just below level of rice. Turn heat to low, cover, and allow to steam until all liquid is gone. Remove from heat, taste to check seasoning, and add salt, as needed. Cover pan with a dry towel, and allow the rice to sit in a warm place for about 10 minutes before serving.