Beans and Rice with Cumin Chili Garlic

Introduction

A full bulb of garlic, a teaspoon each of cumin and chili powder, and a 1-2 hour simmer turn a pound of beans into a solid pot of beans and rice. You get a low-cost meal that works for dinner, leftovers, and a side of cornbread if you want one.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6 to 8

Ingredients

• 1 package (16 oz) dry beans (kidney or black beans preferred)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, sliced thin
• 1 bulb garlic, minced
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp ground basil
• Olive oil
• Salt to taste
• Pepper, to taste
• 1-2 whole dried or fresh hot peppers (optional)
• 1-2 cups rice

Instructions

Beans

1. Soak beans overnight, or, bring to a boil and let sit for one hour.
2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
3. Add green pepper and celery, and sauté for a few minutes more.
4. Add beans and enough water to cover all ingredients.
5. Add spices, then bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until done (1-2 hours, depending on the age of your beans).

Rice

1. Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water).
2. Bring to a rolling boil, and cook until the water has boiled down to the level of the rice.
3. Reduce heat to a light simmer, cover, and cook for 20 minutes.

Serving

1. Serve the beans over the rice and enjoy! It is also very tasty with cornbread.

Variations

• Use black beans instead of kidney beans for a creamier texture and a slightly earthier flavor.
• Replace the green bell pepper with red bell pepper if you want a sweeter finish and less bite.
• Use both whole hot peppers instead of one for a sharper heat that comes through the garlic and cumin more clearly.
• Swap white rice for brown rice if you want a firmer, nuttier base; the rice will need a longer cook and more water.
• Use canned beans in place of dry beans when time is tight; the dish will cook much faster and the beans will be softer from the start.

Tips for Success

• Keep the onions and garlic at medium heat and stop when the onions turn translucent; browned garlic can make the pot taste bitter.
• Mince the whole bulb of garlic fairly fine so it cooks down into the beans instead of staying in noticeable pieces.
• Check the beans by mashing one against the side of the pot; if the center still looks chalky, keep simmering.
• When the rice water drops to the level of the rice, reduce the heat right away and cover the pot so the bottom does not scorch.
• If the beans start to look dry during the 1-2 hour simmer, add more hot water so they stay submerged and cook evenly.

Storage and Reheating

Store the beans and rice in separate airtight containers if possible, since the rice will keep absorbing liquid. Refrigerate for up to 4 days.

Freeze the beans in an airtight container or freezer bag for up to 3 months. Rice can be frozen too, but it keeps its texture better for about 1 month.

Reheat the beans on the stovetop over medium-low heat with a splash of water, stirring until hot. Reheat rice in the microwave covered with a damp paper towel for 1-2 minutes, or steam it in a covered pot with a spoonful of water until loosened and heated through.

FAQ

Do you have to soak the beans overnight?

No. The quick-soak option in the instructions works well: boil the beans, let them sit for 1 hour, then continue with the recipe. Overnight soaking usually gives slightly more even cooking.

Can you use canned beans instead of dry beans?

Yes. Use 3 to 4 cans, drained and rinsed, and simmer them with the sautéed vegetables and spices for 20-30 minutes so the flavors come together.

Which rice works best for this recipe?

Long-grain white rice is the most direct fit for the 20-minute covered cook in the instructions. Brown rice works too, but it needs more water and more time.

Why are the beans still firm after simmering?

Older dry beans can take the full 2 hours or even longer. Keep them at a steady simmer, make sure they stay covered with water, and cook until the centers turn creamy.