Mexican Rice and Beans

Name: Mexican Rice and Beans
Ingredients: 5-6 cups Black beans (dry); 4 cups Water; 1 large Onion; 4 Garlic cloves; 2-4 Avocado leaves (or bay leaves/pasote leaves); 8 cups Water; 1 medium Onion; as needed Vegetable oil; to taste Salt; enough for serving Black beans (cooked); 1 can Can tomatoes; 1/4 teaspoon Cumin; 1/2 medium Onion; 2 Garlic cloves; to taste Salt; 14 oz Chicken stock; as needed Long grain rice; as needed Canola oil; to taste Corn (fresh); to taste Fresh green peas; 1-2 Sano (or other pepper/chili), whole; as needed Cilantro; to garnish Queso fresco

23 ingredients · from Epicurious

Ingredients

5-6 cups Black beans (dry)
4 cups Water
1 large Onion
4 Garlic cloves
2-4 Avocado leaves (or bay leaves/pasote leaves)
8 cups Water
1 medium Onion
as needed Vegetable oil
to taste Salt
enough for serving Black beans (cooked)
1 can Can tomatoes
1/4 teaspoon Cumin
1/2 medium Onion
2 Garlic cloves
to taste Salt
14 oz Chicken stock
as needed Long grain rice
as needed Canola oil
to taste Corn (fresh)
to taste Fresh green peas
1-2 Sano (or other pepper/chili), whole
as needed Cilantro
to garnish Queso fresco

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Method

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Watch the original: “Mexican Rice and Beans” by Epicurious. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.