The key to the best rice and beans is, as with most things, making it from scratch. But don’t worry, this is the kind of dish that has big flavor with minimal effort on your part. In our recipe, we simmer the beans slowly, while cooking the rice with tomatoes, veggies and spices. You can eat it with a side of greens as a meal all its own.
Homestyle Rice and Beans
Beans
- 12 ounces dried pinto beans (soaked in cold water overnight)
- 3 garlic cloves (smashed and peeled)
- 1 tablespoon oregano
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 bay leaf
- 1 teaspoon salt
Rice
- 1 tablespoon olive oil
- 1 small white onion (minced)
- 1 carrot (peeled and minced)
- 2 garlic cloves (minced)
- 1½ cups brown rice
- 1 teaspoon ground cumin
- One 15-ounce can diced tomatoes
- 3 cups vegetable or chicken broth
- 1 cup frozen peas (thawed)
- Salt and freshly ground black pepper
- Roughly chopped cilantro (for garnish)
- Cook the beans: In a medium pot, combine the beans with 6 cups water and bring to a simmer over medium heat. Add the garlic, oregano, coriander, cumin and bay leaf, and reduce the heat to low.
- Simmer the beans gently, uncovered, until they start to become tender, 30 to 35 minutes. Add the salt and continue to simmer until the beans are very tender, 15 to 20 minutes more.
- While the beans are simmering, prepare the rice: In a medium pot, heat the oil over medium heat. Add the onion and carrot, and cook until tender, 6 to 7 minutes. Add the garlic and rice, and cook until the garlic is fragrant and the rice is lightly toasted, 1 to 2 minutes more.
- Add the cumin and stir to combine. Add the tomatoes and broth, then bring to a simmer over medium heat. Reduce the heat to low, cover the pot and cook until the rice has absorbed nearly all the liquid, 45 minutes.
- Stir in the peas and season the rice with salt and pepper. To serve, portion some beans and rice together on a plate, then garnish with cilantro.
