Black Beans and Brown Rice

Source: Martha Stewart Living, February 2010
adapted by There's Always Thyme to Cook

FOR THE BEANS
8 cups water, plus more if needed (I used a little more than 1 cup of water because I used canned beans)
1 bag (1 pound) dried black beans, picked over, rinsed, and drained (I used 2 cans beans, rinsed and drained)
1 jalapeno chile, halved and seeded
2 medium onions, quartered
5 garlic cloves, smashed (I used 3 cloves)
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
(I also added a little more than a tablespoon of cumin)

FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2   cups water

Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic, until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

SERVING IDEA Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

My notes: I used 2 cans of beans, rinsed and drained, and added a little over a cup of water. Also added a little over a tablespoon of cumin. Mixed it all up and let it simmer about 30 minutes to develop the flavors!