1 cup of uncooked black beans
2 cups of water
1 tablespoon of olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon of ground cumin
1 teaspoon of paprika
Salt to taste
2 cups of cooked brown rice
4 medium-sized potatoes, chopped
Pico de gallo for serving
Rinse the black beans and soak them in a bowl of water overnight.
Drain the beans and rinse them well. In a large pot, add the beans and 2 cups of water. Bring the water to a boil, then reduce the heat and simmer for about 1 to 1 1/2 hours, or until the beans are tender.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until the onion is translucent, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another minute.
Add the chopped potatoes to the skillet, along with the ground cumin and paprika. Sauté until the potatoes are cooked through and tender, about 10-12 minutes.
Once the black beans are tender, drain any excess water and add the beans to the skillet with the potato mixture. Stir everything together and cook for another 5-10 minutes to allow the flavors to meld.
Serve the black beans and potato mixture over a bed of cooked brown rice. Top with pico de gallo and enjoy!

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