Black Beans & Rice!

Ingredients

• 0.5 medium Red Onion (peeled and finely chopped)
• 1 whole Jalapeño Pepper (stem removed, seeded if less heat desired, finely diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Bacon Grease (rendered from cooked bacon, can substitute with olive oil)
• 1 can Black Beans (15‑oz can, drained and rinsed)
• 1 teaspoon Seasoning Salt (or regular salt to taste)
• 1 cup Jasmine Rice (rinsed until water runs clear)
• 1.5 cups Water (room temperature)

Instructions

1. Prepare Vegetables

   Trim the red onion, jalapeño, and garlic. Finely chop the onion, dice the jalapeño, and mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat the bacon grease in the skillet over medium heat. Add the chopped onion, jalapeño, and garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Beans and Seasoning

   Stir in the drained and rinsed black beans and sprinkle the teaspoon of seasoning salt. Mix well and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Incorporate Rice and Water

   Add the rinsed jasmine rice to the skillet, stirring to coat the grains with the flavored oil. Pour in 1½ cups of water and give everything a quick stir.

   Time: PT2M

   Temperature: Medium

5. Bring to a Boil

   Increase the heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

6. Simmer Covered

   Once boiling, reduce the heat to low, place the lid on the skillet, and let it simmer for 15 minutes. Stir once halfway through the cooking time.

   Time: PT15M

   Temperature: Low

7. Fluff and Serve

   Remove the skillet from heat, let it sit uncovered for 2 minutes, then fluff the rice and beans with a fork. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

11 g

Carbohydrates

65 g

Fat

6 g

Fiber

7 g