This simple bowl of rice and beans—both budget and health conscious—became something else entirely under the influence of cilantro and lime.
You know how when people contemplate lowering their food budget, they declare they'll live on beans and rice? It's actually not a bad idea. Black beans are a great source of protein, iron, and fiber, and one cup has about 225 calories. Add some brown rice, and you have even more cholesterol-lowering fiber. And the cost? A pound (or a half kilo) of dried black beans can cost less than $1, or in Britain, around £2.
Although they need an hour or more cooking time, beans can cook with very little attention—I cleaned out my car while mine were simmering. Sometime during the cooking process I chopped a couple of onions, some garlic, and added them to the pot.
But the real tastebud-popping addition was the cilantro on top—I feel sorry for cilantro haters, I really do. Because the burst of fresh that cilantro (aka coriander) and lime add to any dish is truly amazing. (And did you know that cilantro relieves intestinal gas? It's true—more here.)
It sort of makes you want to live on a strict budget, just so you can eat this way every day. Simple food, with complex flavors.
For instructions on how you can make this simple dish, keep reading.
Black beans and brown rice with lime, cilantro, and chipotle
1 lb (.5 kg) dried black beans (also called turtle beans)
2 onions (I used one white, one red)
4 cloves garlic
olive oil (optional)
3 bay leaves
ground chipotle pepper, to taste (I used around 1 tablespoon)
salt, to taste
1 cup snipped cilantro (coriander) leaves
1 lime, divided into wedges
1 cup brown rice
Six to eight hours before cooking (or the night before), pick over the beans and wash them to remove any grit. (I often find tiny clods of dirt in my beans, so be sure you eye the entire package thoroughly by picking through the beans.) Place in a large pot and cover the beans with water, about one inch above the level of the beans. Let sit, covered, overnight or for around 6-8 hours.
When beans have soaked, drain the water. Cover again with water (about an inch above the beans, which have now expanded in size) and bring to a boil.
Reduce heat to a simmer, cover, and chop the onions and garlic.
In a separate skillet, sauté the onions in a bit of olive oil for 10 minutes or so, until soft. Add the garlic, sauté another minute, and pour the mixture into the pan with the beans. (Alternatively, omit the sautéing and add the onions and garlic directly to the pan, if you're trying to cut fat.) Add the bay leaves and as much chipotle powder as you wish (you can garnish with chipotle later, so don't overdo it if there are wusses in your family).
Let the beans simmer while you cook the brown rice according to package directions (it usually takes about 45 minutes to cook brown rice).
When the beans have cooked for an hour, taste them. They may not be done—the length of cooking time depends on many factors, including the age of the beans and the altitude. Cook another 15-30 minutes, or until they are soft enough to eat. Do NOT add salt until the beans are soft, then stir in a half teaspoon of salt and taste again, adding more if needed.
Serve the beans over the rice, with snipped cilantro, squeezed lime juice, and more chipotle if desired.
Note: This makes enough beans for several meals. You may freeze the beans (with or without rice) in single-serving size containers for quick meals in the future.
If you don't know how to cook brown rice: Add 1 cup rice to 2 cups salted water. Bring to boil. Cover and reduce heat to lowest setting. Let simmer for 45 minutes or until all the water is cooked out—you'll notice holes on the top where the water has evaporated.