Combination of black beans and rice

This combination of beans with rice is more classical, a Mediterranean style, than the combination of beans with manioc flour, more in the style of Brazilian cuisine.

Preparation:

• On the one hand, cook the beans with an onion, two bay leaves and salt to taste. And in another saucepan, cook the rice.

When I prepare a dish with black beans or rice, I usually prepare more than I need to make the dish; so the next day I can prepare another combination without much complication in the kitchen.

In the case of black beans, unlike white or pinto beans, I always prepare them alone because the stock from cooking will darken the color of the other ingredients. And in the case of rice, sauté in little extra virgin olive oil to heat it.

To give colorful to the dish and a different flavor: Cut a zucchini and a carrot into small dices and sauté in a little extra virgin olive oil.

 
Ingredients (Serves 4):

 

Note: 

• The quantities and ingredients are always to the taste of the one who prepares the dish. Well, just when preparing this recipe, the vegetables I had at that moment were zucchini and carrots, in addition to the usual onions and garlic bulbs.

 
200 g  black beans ;

1 small  zucchini ; 

1  carrot ; 

2 large onions;

1 coffee cup of brown rice;

  bay leaves ;

  extra virgin olive oil ;

sea salt (to taste). 

 >> see more rice recipes

                   

Mediterranean Savor: "Judiones from La Granja" to an old-fashioned way.

Since I discovered “the Judiones" (giant butter beans) from La Granja, they are also known by the name "white of Spain", more than 3 years ago, they have been my favorites. 

I practically prepare them in the same away, cooked with an onion, some  bay leaves , a  dried chili pepper  and a dash of sea salt. 

When they start to be soft, I am mashing some of beans with the aid of a skimmer and a fork. Sometimes I leave the broth more liquid, others, as in the photograph, thicker. But I always add a garlic stir-fry with  sweet paprika  in  extra virgin olive oil   at the end. 

If you like spicier, add more chilies or hot paprika; if it is, otherwise, remove the chili but you can keep sweet paprika. A little spicy, although very light, strengthens our body against colds. And the dish accompanied by a large slice of whole wheat bread. 

The beans prepared only or with other vegetables suit very well; furthermore, they are very digestive and nutritive. Their bad reputation is due to the fact that they are combined with animal food, that´s why they are very heavy dishes and difficult to digest. 

The giant butter beans are grown in the vicinity of La Granja from San Ildefonso in the province of Segovia (Spain), a nice place worth visiting. 

The difference in size of the beans (giant bean) in respect of white or pinto beans is visible in the photo.

                                    

Mediterranean Savor: Dried legumes.

Beans, chickpeas, broad beans and lentils are very popular in the cuisines in the Mediterranean Basin; besides, there is a great variety both in size and colors what allows a lot of combinations.


We can prepare dried legumes alone or combined with other vegetables like spinach, turnip greens, kale, potatoes, carrots, tomatoes, etc.; or cereals like rice.

Season with herbs and spices; only with salt (to taste) for the cooking and serve with a drizzle of extra virgin olive oil in raw, etc.

We have very varied recipes ranging from Spanish chickpea stews, stocks, cream soups to vegetable purées (like hummus) and mixed salads, in which we combine the cooked legumes with raw vegetables, ideal for summer  times.

Since in summer, we lose more fluids and nutrients than in other times of the year, so we have to replenish them, not only drinking more water, but also through more nutritious dishes.




And if, besides, we accompany the legumes by cereals, then, we have dishes with a high nutritional value. 

For this reason, cereals like rice, bread (wheat /oat/ kamut/ rye /...), couscous and pasta have to be always whole-wheat, whole grain. 

Both in Spanish cuisine and Portuguese one

 is a tradition to accompany the meals by bread.