Black Beans with Pickled Red Onions Recipe

Name: Black Beans with Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yellow Rice (page 179); 2 large red onions; 3 cups boiling water; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon ground allspice; 1 tablespoon vinegar; 1/4 cup fresh lime juice; 1 teaspoon Tabasco or other hot pepper sauce (optional); 1 tablespoon olive oil; 2 garlic cloves, minced or pressed; 1 teaspoon ground cumin; 1 1/2 teaspoons dried oregano; 2 15-ounce cans of black beans, undrained; 1/4 cup chopped fresh cilantro

Servings: persons

Yellow Rice (page 179)
2 large red onions
3 cups boiling water
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground allspice
1 tablespoon vinegar
1/4 cup fresh lime juice
1 teaspoon Tabasco or other hot pepper sauce (optional)
1 tablespoon olive oil
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1 1/2 teaspoons dried oregano
2 15-ounce cans of black beans, undrained
1/4 cup chopped fresh cilantro

1
Prepare the Yellow Rice.
2
While the rice cooks, slice the onions into rings.
3
In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes.
4
In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco.
5
Drain the onions.
6
Combine the drained onions and the pickling ingredients and mix well.
7
Set aside.
8
For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano.
9
Cook for just a minute and then add the beans.
10
Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings.
11
Stir in the cilantro.
12
Serve the rice topped with beans and pickled onions.
13
Toss a green salad with Cilantro Lime Dressing (page 225) and enjoy Caramel Custard (page 273) for dessert.
14
Try the beans and rice topped with Quick Avocado & Corn Salsa (page 233) instead of the pickled onions.

1808

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Yellow Rice (page 179), 2 large red onions, 3 cups boiling water, 1 teaspoon salt, and more.

Yes, Black Beans with Pickled Red Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans with Pickled Red Onions

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