Black Beans and Garlic Rice

You can certainly use black beans from a can but they are really easy to make.  We make a batch every week - they are great for quesadillas or for an extra for L & M.  

The garlic rice is a treat in our house (we usually eat short grain brown rice) but it is the best white rice you'll ever eat.  It comes to our house from some long time friends from Brazil.

Black Beans:

1 Cup dried black beans
4 Cups water
salt
olive oil

Look over the black beans and pick out any that are broken.  Add the beans and water to a 2 quart pot. Sprinkle with some salt (less is more - you can always add more at the end) and a little olive oil.  Bring the beans to boil and boil for about 4 minutes.  Turn the heat down to medium-low (the beans should be just barely simmering) and cook for about 2 hours or until beans are soft and cooked all the way through.

Makes about 2 ¹⁄₂ cups.

Garlic Rice:

1 Cup white Jasmine rice
water
4 large garlic cloves
salt
olive oil

Smash and peel the garlic cloves.  Put them in a mortar and pestle and add a generous helping of salt (about 2 teaspoons).  Mash the garlic until it forms a paste (the salt makes it easier to mash so add more salt as needed).  (If you don't have a mortar and pestle you can sprinkle the salt directly onto the garlic and mash with the back of a knife.  Coat the bottom of a saucepan with a little olive oil.   Heat the oil over medium high heat until hot.  Add the garlic paste and stir for a few seconds.  Add the rice and mix until the rice is coated with the oil and garlic.  Add really hot tap water to the rice.  Fill the pan until the hot water is about 1 inch above the rice.  Boil for a minute or two and then turn the heat down to the lowest setting.  Cover and cook until the rice is tender - about 20 minutes.  Don't worry if the rice gets brown on the bottom - this is the best part.

Makes about 3 cups.