Name: Black Beans and Rice
Yield: Serves 6
Cuisine: French
Ingredients: 2 cups beef bouillon boiling water if necessary about 6 cups dry, fluffy cooked rice, white or yellowed by saffron (if you’re rich today) or turmeric (if you’re feeling poor); salt and dried red pepper (pequins or crushed Italian peppers) to taste; 2-3 Tbsp. olive oil; 1 lb. ground chuck beef; 3 Tbsp. fresh chili powder (see note); 1 tsp. dried thyme; 2 large cloves garlic, minced; 1½ Tbsp. ground cumin; 2 large onions, chopped; 1 Tbsp. salt; 2 quarts water; 1 lb. fríjoles negros (turtle beans)

Preparation info

Serves
6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Had I access to the pleasures of all the three-star restaurants of France in exchange for renouncing this dish, I don’t know if I could bring myself to do it. Anyway, I’d probably end as lucklessly as all the other Faustian greedies; some demonic craving for beans and rice enters at birth the soul of every Southerner, Latin American, and West Indian. I like just about any kind of dried beans and rice, but this is my favorite.