A recipe for Black Beans with Rice from Moro which goes very well with roast duck.
Ingredients
- 150 g black beans soaked overnight
- 1/2 medium brown onion
- 2 plump garlic cloves
- 2 fresh bay leaves
- 1/2 cinnamon stick
- zest of 1/2 orange
- juice of 1/2 orange
- 3 tbsps olive oil
- 1/2 small bunch flat leaf parsley roughly chopped
- 150 g white spanish rice e.g. calasparra
- sea salt and black pepper
Servings:
Instructions
- Drain the beans and place in a large saucepan with at least six times their volume of cold water. Add the onion, garlic, bay leaves and cinnamon stick. Bring to the boil, reduce the heat to a simmer and skim off any scum. Cook for 1-2 hours until tender. Pour off the cooking liquid until level with the beans .
- Season with salt, pepper, orange zest and juice, olive oil and parsley then set aside.
- Simmer the rice in lightly salted boiling water for about 10-15 minutes until firm but not chalky. Drain well.
- When you are ready serve the rice with the beans and their juices spooned over the top.
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