Rice and Beans

Rice and Beans with Crispy Green Onion and Avocado

This recipe was part of a story I wrote for the Times Union in June 2020. You can read the story here (their site) or here (mine). You’ll also find recipes for Beet Tabbouleh with Feta and Quinoa, and Strawberry Galette with Cornmeal Cookie Crust.

Rice and beans. Rice and beans, rice and beans.

I’ve eaten food in all kinds of places, with all kinds of people and I think that my most favorite of all those foods will always be rice and beans and somehow, the people I ate those plates of rice and beans are always my most favorite kind of people. Both are soulful and down to earth, no matter how dressed up.

This particular recipe for rice and beans has deep onion flavor, from both sauteed onions and sizzled green onions on top. It’s all good that way, but really, rice and bean lovers know that plain old white rice with any kind of beans, stirred together and smothered with hot sauce is pretty great, too.

This is a good recipe to keep for when you’re eating from the pantry. Or need a hearty side dish. It’s also good for lunchboxes, picnics and late-night snacks.

Rice and Beans with Crispy Green Onion and Avocado

Recipe by Caroline BarrettCourse: Grains + Sides
Servings

4

servings

Ingredients

  • Olive oil

  • ½ yellow onion, peeled and chopped

  • 2 garlic cloves, peeled and minced

  • 1 teaspoon dried or fresh rosemary

  • ½ teaspoon crushed red pepper

  • 2-14 ounce cans black beans, drained and rinsed

  • ½ cup water (or broth)

  • 2 cups cooked rice (white or brown, leftover rice works well)

  • Salt and pepper, to taste

  • 3 green onions, trimmed and sliced on the bias

  • Olive oil

  • 1 avocado, diced

  • Hot sauce, for serving

Directions

  • In a medium-sized pot set over moderate heat, pour in a few tablespoons of olive oil. Cook the onion, stirring, until very soft. Add the garlic and cook for another minute or two, until fragrant. Add the rosemary and crushed red pepper, stir again, then add the beans. Cook with the ½ cup water, stirring and mashing the beans a bit with the back of the spoon. Turn off the heat and stir in the rice. Add more water or broth if you like. Season to taste with salt and pepper.
  • In a small frying pan, add a few tablespoons of olive oil and set over medium heat. Add the green onions and fry, stirring, until browned and crisp. Remove from the oil and drain on a paper towel. Serve the rice and beans with the avocado, green onions and pass the hot sauce.

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