Black beans over yellow rice

20 Dec

Black beans over yellow rice

  • 1 Tbs. olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 c. okra, sliced
  • 3 cloves garlic, minced
  • ~3 1/2 to 4 c. black beans, previously cooked, drained
  • 2 Tbs. apple cider vinegar
  • ~1/8 to 1/4 tsp. cayenne
  • 2 tsp. dried oregano or a few tablespoons of fresh cilantro or parsley
  • 1/2 tsp. sea salt
  • 1 Tbs. arrowroot


  • 3/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • pinch of cinnamon
  • 1 1/2 c. long grain rice
  • ~2 3/4 c. water
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Saute the onions, green pepper, and okra in the olive oil until just soft.  Add the garlic and saute about a minute.  Add the black beans, vinegar, cayenne, oregano, sea salt, and arrowroot.  Let stew on low-med. heat for ~20 min.  Good with lime juice added when serving.

For the rice, heat the turmeric, cumin, and cinnamon over low heat for about 30 sec.  Add the rice, water, butter, and sea salt.  Bring to a boil and simmer covered ~40 min.  Turn off and let sit covered 10 min.

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