Cooking Instructions
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Step 1
To a large heavy-bottomed pot with a lid, add the soaked
Black Beans (2 1/2 cups)
, 3 cloves of
Garlic (3 cloves)
, and
Bay Leaves (3)
. Cover with
Water (6 cups)
. Cook for 2-3 hours on medium heat, covered, until beans are tender. Add more water as needed to keep the beans covered, and stir every 20 minutes or so.
Step 2
While the beans cook, prepare the rice. Wash the
Long Grain White Rice (2 cups)
well and spread out in a towel or parchment-lined tray or plate to dry, then use a paper towel to pat dry.
Step 3
To make the rice, heat a medium pot over medium-high heat. Add 1 Tbsp of
Neutral Oil (1 Tbsp)
and 3 cloves of minced
Garlic (3 cloves)
[divided]. Once the garlic is fragrant, add the rice and cook, stirring to toast the kernels until you begin to smell a toasted, nutty flavor and the rice turns semi-translucent, 3-5 minutes.
Step 4
Add the
Water (4 cups)
and
Salt (1/2 tsp)
and bring to a boil, then lower the heat to low. Cook for 18 minutes, covered. When it’s 18 minutes fluff with a fork. If there is no water underneath, the rice is ready.
Step 5
To make the garlic chip topping, heat a large skillet over medium-high heat. Add the rest of the
Neutral Oil (2 Tbsp)
and the 3 cloves of sliced
Garlic (3 cloves)
. Cook until golden brown, then remove.
Step 6
To finish the beans, you can use the same skillet to get all that garlic flavor. Add
Oil (1 Tbsp)
,
Onion (1)
, and stir for a couple of minutes. Then add the minced
Garlic (5 cloves)
and sauteé over medium-high heat until the onions are soft.
Step 7
Add a couple of ladles of the beans with liquid and stir until evaporated. Then use a wooden spoon to mash the beans.
Step 8
Add
Salt (1/2 Tbsp)
,
Ground Black Pepper (1/2 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Ground Cumin (1/4 tsp)
, and your preferred amount of beans to the skillet and stir to get up everything from the bottom and cook until the beans are thickened and creamy (but still semi-brothy), 10-15 minutes.
Step 9
Serve beans with the rice. Garnish with garlic chips.
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