Here is the step-by-step recipe for Chef Saúl Montiel's Mexican rice and beans.
### **Part 1: The Black Beans (0:30–3:50)**
1. **Prep:** Sort 2 cups of dry black beans to remove debris, then rinse thoroughly (0:30–1:06).
2. **Soak:** Soak the beans overnight in 4 cups of water to ensure even cooking (1:11–1:27).
3. **Cook:** Drain and rinse. Bring 8 cups of fresh water to a boil with 1.5 onions, 4 smashed garlic cloves, 2 avocado leaves (or bay leaves), and 4 epazote leaves (or cilantro stems) (1:37–2:28).
4. **Simmer:** Lower heat and simmer for 60–90 minutes until the beans are tender. Stir occasionally (2:30–3:00).
5. **Sauté (Sofrito):** In a separate pan, sauté chopped onions in vegetable oil with salt. Add the cooked beans (without all the liquid) to the onions and simmer for an additional 15–20 minutes to deepen the flavor (3:13–3:50).
### **Part 2: The Mexican Rice (3:50–6:30)**
1. **Tomato Broth:** Blend canned tomatoes, 1/4 tsp cumin, 1/2 onion, 2 garlic cloves, salt, and 14 oz of chicken stock until smooth (3:50–4:36).
2. **Wash Rice:** Rinse long-grain rice 3–4 times until the water runs clear to remove excess starch (4:40–5:01).
3. **Toast:** Sauté the rice in canola oil over medium heat until golden brown (5:03–5:34).
4. **Combine:** Pour in the tomato mixture, add corn, green peas, a whole serrano pepper, and cilantro. Cover and simmer on low for 12–13 minutes without stirring (5:35–6:06).
5. **Rest:** Remove from heat and let it sit covered before serving (6:21–6:27).
### **Serving (6:35–7:04)**
* Garnish the beans with fresh, crumbly *queso fresco* before serving alongside the fluffy rice.
Comments
Post a Comment