Cookin' ATVS Style: Black Beans with Garlic-Cilantro-Lime Rice

Billy Gomila

My wife is a huge Mexican food fan, and a meatless black bean combination is something I’ve always wanted to try. Great for the Lenten season, even sans-seafood.

Black Beans


1 lb dry black beans
1 onion, diced
1 tbsp olive oil (estimated)
2 jalapenos, seeded & diced
1 Anaheim peppers, seeded & diced
2 tbsp garlic, minced
1 tsp cumin
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 bunch cilantro leaves, chopped

Note: Soaking your beans for 12-24 hours is a good move here. Really helps to get them cooking faster.



1. Drain your beans, then cover with fresh water by 3-4 inches, set on the stove and bring to a boil over medium-to-high heat.

2. In a separate skillet, heat the olive oil and sauté the onions for 3-5 minutes over medium heat, until they start to wilt.


3. Add the diced peppers and minced garlic, and continue to sauté until wilted.

4. Add the remaining cumin, oregano, red pepper flakes and salt, stirring well to incorporate. This mixture will get really good and fragrant. Cook for another 2-3 minutes.


5. Once everything is good and combined and cooked through, add the vegetable mixtures to your beans and stir well. Continue boiling for another hour or so, or until they reach the consistency you prefer. When you're ready to eat, garnish (or do like I do, and just mix it all in) the pot with a bunch of fresh, chopped cilantro.


Garlic-Cilantro-Lime Rice

This combines really well with the beans. Zesting limes is a pain in the ass and a mess, but it definitely brings that citrusy sweetness to the dish.


1 tbsp canola oil
3 cloves of garlic, minced
1 onion, diced
2 cups long-grain rice
1 tsp kosher salt
3-4 cups chicken broth
Juice and zest of 3 limes
1 bunch cilantro leaves, chopped

Note: This one's courtesy of the Food Network and is available here.


1. Heat the oil in a large skillet over medium heat.

2. Add garlic and onions and cook 3-5 minutes, until wilted.


3. Reduce the heat to low, add the rice and salt and stir constantly, so the rice doesn't burn, and cook for about 3-4 minutes.


4. Add the lime zest, two cups of the chicken broth and the juice of 2 limes -- reserve the third for garnish, and you may need the extra chicken broth for extra liquid. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 minutes until the rice is cooked. Rice should be moist but not sticky.



5. Garnish with the remaining lime juice and more chopped, fresh cilantro.


These two recipes combined will serve a good 6-8 people, maybe more. Great combination.


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