Venezuelan Black Beans and Rice

Venezuelan Black Beans and Rice Recipe - Vegetarian Food

Region / culture: Venezuela | Servings: 4 |

Vegetarian diet

Introduction

Venezuelan Black Beans and Rice is a classic dish that is not only delicious but also nutritious. This recipe combines the flavors of black beans, rice, and vegetables to create a hearty and satisfying meal.

History

Black beans and rice have been a staple in Venezuelan cuisine for centuries. This dish is a popular comfort food that is enjoyed by people of all ages. The combination of black beans and rice provides a good source of protein and fiber, making it a nutritious and filling meal.

Ingredients

1 can sweet corn cream style
1 medium onion, chopped
1 stalk celery, diced
1 small red pepper, diced
1 cup long-grain white rice, rinsed and drained
14 oz (397 g) vegetable broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 cup liquid egg substitute, scrambled
15 oz (425 g) black beans, heated
1 tsp crushed red pepper
lemon wedges and tabasco sauce, to taste

How to prepare

Saute the onion for 2–3 minutes, then add the celery, bell pepper, and rice.
Cook, stirring, until the rice turns pale, which should take about 2–3 minutes.
Reduce the heat to low.
Add the broth, turmeric, oregano, and salt.
Cover and cook until the rice is tender and all the liquid is absorbed, which should take around 15–20 minutes.
Remove from heat and fluff the rice with a fork.
Drain the heated black beans and mix them with the rice.
Top with scrambled eggs and sprinkle with crushed red pepper.
Serve with lemon wedges and Tabasco.

Variations

Add diced tomatoes or corn for a different twist on this classic dish.
Use quinoa instead of rice for a gluten-free option.
Top with shredded cheese or sour cream for a creamy finish.

Cooking Tips & Tricks

Make sure to rinse and drain the rice before cooking to remove excess starch.

- Sauteing the vegetables before adding the rice helps to enhance their flavors.

- Adding turmeric not only gives the dish a vibrant color but also adds a subtle earthy flavor.

- Fluffing the rice with a fork after cooking helps to separate the grains and prevent them from becoming mushy.

Serving Suggestions

Serve Venezuelan Black Beans and Rice with a side of avocado slices and a sprinkle of fresh cilantro for added flavor.

Cooking Techniques

Sauteing the vegetables before adding the rice helps to develop their flavors.

- Cooking the rice in vegetable broth adds depth of flavor to the dish.

Ingredient Substitutions

Use canned black beans instead of dried beans for a quicker cooking time.

- Substitute vegetable broth with chicken broth for a different flavor profile.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Venezuelan Black Beans and Rice in individual bowls garnished with a sprig of fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of plantains or a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 2g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains eggs.

Summary

Venezuelan Black Beans and Rice is a nutritious dish that is high in carbohydrates, low in fats, and a good source of protein, vitamins, and minerals.

Summary

Venezuelan Black Beans and Rice is a delicious and nutritious dish that is easy to make and perfect for a weeknight dinner. Enjoy the flavors of black beans, rice, and vegetables in this hearty and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in Caracas, Venezuela. I had always loved cooking, and I was constantly on the lookout for new and exciting recipes to try out in my kitchen.

One day, I was visiting a friend of mine who lived in a small village outside of Caracas. As we sat in her kitchen chatting and sipping on coffee, she suddenly pulled out a well-worn recipe book from her cupboard. She told me that it belonged to her grandmother, who had passed it down to her many years ago.

Curious, I asked her if I could take a look at the book. As I flipped through the pages, my eyes landed on a recipe for Venezuelan Black Beans and Rice. The ingredients were simple – black beans, rice, onions, garlic, and a few spices – but the flavors were described as rich and savory. I knew I had to try it.

My friend’s grandmother had written detailed instructions on how to prepare the dish, and I copied them down carefully in my own notebook. I thanked my friend profusely for sharing the recipe with me, and I couldn’t wait to get back home and start cooking.

That night, I gathered all the ingredients I needed for the Black Beans and Rice. I soaked the black beans overnight, as the recipe instructed, to ensure they would cook perfectly the next day. The next morning, I set to work in my kitchen, following the steps laid out in the recipe book.

I sautéed the onions and garlic in a large pot until they were golden brown and fragrant. Then, I added the soaked black beans, along with water, salt, and a pinch of cumin. I let the beans simmer for hours, until they were tender and creamy.

In a separate pot, I cooked the rice until it was fluffy and light. When both the beans and rice were ready, I combined them in a serving dish, garnishing the dish with a sprinkle of fresh cilantro on top. The aroma that filled my kitchen was absolutely intoxicating.

When my family sat down to eat the Black Beans and Rice that night, they were blown away by the flavors. The beans were rich and earthy, with a hint of spice from the cumin. The rice was the perfect complement, soaking up all the delicious juices from the beans.

From that moment on, Venezuelan Black Beans and Rice became a staple in my household. I cooked it for my family and friends on special occasions, and it never failed to impress. The recipe was a true gem, passed down through generations and now cherished in my own kitchen.

As the years passed, I continued to refine the recipe, adding my own little twists and tweaks to make it even more delicious. I experimented with different spices and herbs, always striving to perfect the dish.

Now, as I sit here in my kitchen, surrounded by the familiar smells of cooking black beans and rice, I can’t help but feel grateful for that fateful day when I stumbled upon the recipe. It has brought me so much joy and satisfaction over the years, and I will always treasure it as one of my favorite dishes to cook and share with loved ones.

So, if you ever find yourself in need of a comforting and flavorful meal, look no further than Venezuelan Black Beans and Rice. It may have humble origins, but it has the power to bring warmth and happiness to anyone who tastes it. And who knows, maybe one day you’ll have a story of your own to tell about how you discovered this delicious recipe.