Black Beans And Rice With Cilantro Pesto Recipes

CILANTRO RICE AND BLACK BEANS

Steps:

• Puree Cilantro, garlic, olive oil, and 1/8 t salt in food processor.
• Combine "pesto" with remaining ingredients in microwavable bowl.
• Microwave on high 2-3 minutes or until heated through.

GREEN RICE AND BLACK BEANS

Steps:

• Preheat oven to 350°F.
• Toast pine nuts in middle of oven until golden, 8 to 10 minutes, and cool completely. In a blender or food processor blend pesto ingredients with salt and pepper to taste until smooth. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Pick over beans. In a large bowl soak beans in water to cover by 2 inches overnight or quick-soak . Drain beans.
• In a kettle cover drained beans and ham hock with cold water by 2 inches. Add salt to taste and simmer until beans are tender, about 1 hour. Drain beans, discarding ham hock, and keep warm in kettle.
• While beans are simmering, in a large heavy saucepan bring 4 cups water to a boil and stir in rice and salt to taste. Cook rice, covered, over low heat, undisturbed, 18 to 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and add to beans. Stir in butter, pesto, and salt and pepper to taste.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

BLACK BEANS WITH CILANTRO

Steps:

• Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.