Cooking is one of my favorite hobbies. Most days, I would be content to stand by the stove for hours attempting to master the latest recipe that has piqued my interest. However, there are also days when cooking myself an elaborate meal is out of the question. When cooking seems like a chore, or I need something quick and easy, I always find myself making the same thing, black beans and rice. Not only do black beans make a filling and simple meal, but they are also incredibly versatile. Pour them over rice, mix them in a taco bowl, or stuff them in a burrito; they never get boring. After years of following recipe after recipe, I eventually decided to invent my own simplified black beans that utilized my favorite elements of each version I have tried. Although it took rounds of trial and error, I’m confident that I have perfected a quick and flavorful recipe for delicious black beans and rice that are finished in just minutes.
1 15 oz can of undrained black beans
½ an onion diced
½ tbsp of olive oil
2 tbsp chopped cilantro
¼ cup of water
2 cloves of garlic minced
1 tsp salt
2 bay leaves
1 packet of Sazón Sin Achiote
2 tbsp vinegar
First, coat the bottom of your pot with ½ tbsp of olive oil. Allow the oil to heat before adding chopped onion and minced garlic. Cook the onions and garlic until translucent.
Once cooked, add one can of undrained black beans and ¼ cup of water.
Next, add two bay leaves, one packet of Sazón, salt, and cilantro, then stir to combine.
Finally, add two tablespoons of vinegar.
Stir the beans until they reach a simmer, turn down the heat, cover the top, and allow them to cook for an additional five to ten minutes.
Although I tend to serve my black beans with rice, feel free to experiment with how you eat them. Also, don’t be afraid to substitute ingredients with whatever might be lying around in your pantry. Think of this recipe as more of a framework. It’s meant to be quick and easy, so adjust it as needed and you’ll never be disappointed with the results!