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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Beans with Pickled Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions