One-pot black beans and rice with frozen vegetables
Curries With Bumbi · ♥ 209 likes · 8K views · 5 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 cloves chopped garlic
- 1 tbsp curry powder
- ½ cup frozen vegetables
- 2 tsp lemon juice
Wash the rice until the water runs clear, soak 30 minutes, then drain in a strainer and let the excess water drip off.
- oil
- butter
Heat a heavy-bottomed pan over medium heat with oil and butter; add the chopped garlic before the oil gets too hot and fry until golden brown.
- chopped onions
- chopped green chilies
- salt
Add the chopped onions, green chilies and a little salt; cook until pale and soft without browning.
Reduce to low, add the curry powder and stir a few seconds.
Add the drained rice and stir over medium heat until it crackles, without letting it brown.
Frying the rice until it crackles
- 1½ cup rice
- 3 cup water
Add twice the rice's volume of water, measured in the same container, and salt; bring to a boil over medium heat, stirring occasionally.
- ½ can canned black beans
Add the frozen vegetables and the rinsed black beans, sprinkle with lemon juice, cover tightly and cook on very low heat about 12 minutes.
Adding vegetables and beans, covered cooking
- green onions
Gently loosen the rice with a fork or spatula and add the green onions.