Mexican Rice and Beans

🥘 Ingredients

• black beans 2 cups
• -water 8 cups
• onion 1 ½
• garlic 4 cloves
• ?avocado leaves 2
• bay leaves 2
• ?epazote
• cilantro stems 3-4
• &onion 1
• -salt
• -salt
• tomato 1 can
• cumin ¼ tsp
• &onion ½
• garlic 2 cloves
• -salt
• chicken stock 400 ml
• oil 2 tbsp
• rice 400 g
• corn ¼ cup
• green peas ¼ cup
• carrot ¼ cup
• ?serrano
• cilantro leaves

1. 1

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Beans

1. 1

   Rinse black beans . Soak them overnight in cold water in the fridge.
2. 2

   Drain and rinse the beans.
3. 3

   Bring -water to a boil. Add onion and garlic , ?avocado leaves or bay leaves , ?epazote or cilantro stems . Lower the heat and simmer to 60-90 minutes . Stir it once in a while.
4. 4

   Remove everything besides the beans and garlic.
5. 5

   Add oil to a pot and set to medium-low heat. Dice up &onion and add to the pot with some -salt , cook until translucent. Add -salt , the beans and some of the cooking liquid and cook for 15-20 minutes .

Rice

1. 1

   Using a blender , mix together tomato , cumin , &onion , garlic , -salt and chicken stock . Look for a consistency between a sauce and a broth.
2. 2

   In a pan , add oil and the rice and toss the rice on low heat (stirring constantly) for 5-7 minutes , or until slightly yellowed.
3. 3

   Add some of the @&( timer . Add corn , green peas , carrot , ?serrano and cilantro leaves . Simmer covered for 12-13 minutes . Let sit under the cover off the heat for 10 minutes .