🇲🇽 MexicoCatalog recipe
Black beans simmered soft with onion, garlic and cumin, ladled over white rice with crumbled cheddar and a hard squeeze of lime.
For 4 servings.
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Rinse the rice, then cook it in salted water according to the package until tender, about 18 minutes; keep warm.
Meanwhile heat the oil in a saucepan and cook the onion and garlic until soft, about 4 minutes.
Add the black beans with a splash of their reserved liquid, the cumin and bay leaf. Simmer, mashing some of the beans against the side of the pot for creaminess, about 15 minutes.
💡 Mashing only a portion of the beans thickens the pot without turning it into a purée.
Season with salt and remove the bay leaf.
Spoon the rice into bowls and ladle the beans over.
Finish with crumbled cheese, cilantro and a squeeze of lime.
A pot of black beans is one of the most constant things in a Mexican kitchen, cooked in a batch large enough to eat over rice one night and refried into something else the next. This plate skips any special technique; it is what beans and rice look like on an ordinary evening, not a menu item.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.