Spanish black beans and white rice
Spain on a Fork · ♥ 2.4K likes · 30.8K views · 9 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a saucepan over medium heat with 30 ml extra virgin olive oil.
Garlic and salted water for the rice
- 3 cloves garlic
Add 3 roughly chopped garlic cloves and stir continuously 30 seconds to 1 minute, until fragrant but not browned.
- 480 ml water
- sea salt
- 190 g rice
Add 480 ml water, season generously with sea salt and turn the heat to high.
When it boils, stir in 190 g rice, cover and lower to a low heat.
Simmer about 18 minutes, or until just cooked through, following the package instructions for the rice used.
- 45 ml extra virgin olive oil
- 1 whole onion
- 3 cloves garlic
- 1 whole red bell pepper
Heat a fry pan over medium heat with 45 ml extra virgin olive oil.
Add the chopped onion, garlic and red bell pepper and stir continuously about 4 minutes until lightly sautéed without browning.
- 2 g ground cumin
- ½ g dried thyme
- ¼ tsp crushed red pepper
Add 2 g ground cumin, half a gram of dried thyme and a quarter teaspoon of crushed red pepper and mix briefly so the spices become fragrant.
- 120 g tomato sauce
- 120 ml dry white wine
- sea salt
- freshly cracked black pepper
Add 120 g tomato sauce and 120 ml dry white wine, season with sea salt and black pepper, raise to high and simmer a few minutes.
- 2 can canned black beans
Drain two cans of black beans in a colander and rinse under water.
- 360 ml water
- sea salt
- 2 whole bay leaves
After about 5 minutes, when the alcohol has cooked off and the mixture has thickened slightly, add the rinsed beans, 360 ml water, a kiss of sea salt and 2 bay leaves and mix gently.
Once boiling, cover and lower to a low heat and simmer about 10 minutes so the flavours develop.
Off the heat, flip the rice gently with a fork to separate the grains.
Fluffing the rice and serving