22 comments Post a comment

  1. Noelle

    This looks fantastic! If I could I would eat this every week. I never tire of black beans! Nice job!

  2. Diana

    I am so jealous that your beans and rice came out so perfect! Funny how you mentioned to add more water, a cup at a time, if the beans get dry as they’re cooking. I left my beans unattended, thinking there was enough water, and the bottom ones ended up burning! lol. They need to be babysat I tell ya!!! 😛

  3. amanda @ Hungry Vegan Traveler

    Good gravy, do I love black beans.

  4. Jenny

    I am always up for a Latin American feast. I am impressed by your use of spices. I am lacking as a cook because I don’t truly understand spices, and I always end up leaving them out of recipes because I don’t have them . : (

  5. Hannah

    Oooh! You’ve completely reminded me that I have half a bag of dried black beans (mine are called “turtle beans” for some strange reason) in the cupboard! I bought them when I was doing the house-sitting-from-hell, and completely forgot about them.

    I’m with you, though, sister – I’ll be hot-saucing this up like there’s no tomorrow 😀

  6. Sarah McCarty Dowis

    Wow that looks delicious! I’m adding it to my list of meals to make this
    weekend – I’ll let you know how it goes 🙂

  7. Michelle

    This looks and sounds amazing! I’m with Jenny on the spices..I lack in that area. I am slowly building up the pantry with them though. I am definitely adding this to my “must make & eat” list! :o)

  8. Eric

    Yep definitely want to make this and soon… looks so good right now. We always make rice in the rice cooker these days.

  9. Nikki

    I want to make this dish for sure. My taste buds are begging! But I’m also brown rice terrified. I have tried making brown rice so many times, each a different twist (saute in oil, baking it, crockpot, more water ratio, less… grrrr) , and it never turns out well. In fact, I always say “never again,” then after a few weeks try and fail again. Any tips or ideas?

  10. MarthaLA

    You’ve forgotten your reply of August 6, 2010:

    “this Saveur article I read about the perfect technique for cooking brown rice. I’ve only done it that way once so far, but it really did work like a charm.”

    Boil like pasta. Drain when al dente.