My friend Zaida will be on that porch with us (wherever it is). She'll be the one cracking jokes, making sure our lap blankets are on just right, mixing up some antacid cocktails, and zinging me about my socks not matching my panty hose.
Even though we are currently separated by many States, I know if I ever needed her, she'd be here. And she'd bring a big pot of gallo pinto to comfort me. Zaida is Costa Rican, and when it comes to cooking, she can throw. it. down. She taught me to make this dish our senior year, and I now keep the ingredients on hand at ALL TIMES. This is that go-to, I don't have time, I need comfort food-stat, type meal.
Growing up, we always cooked our rice and beans separately (beans were always frijole style). But...once they hit the plate, their marriage was inevitable. Rice and beans are just made for each other...
This rice and beans dish is one of the easiest things I now know how to make. And it's actually pretty insane that something so simple, tastes so amazing. And since I learned Zaida's trick of serving it with a fried egg on top - I can't eat it any other way. When you split the warm yolk over the rice, it adds richness and a buttery flavor to the entire dish. A nice side salad makes this meal complete!
Thanks, Zaida, for sharing this recipe with me, so I could share with others (hi, mom!), and open their eyes to the power and simplicity of rice and beans - together - how nature intended.
1 can black beans (drained)
1 cup rice (see instructions below - also works well with left over rice)
1 med onion chopped (I also add two cloves garlic, minced. shhh...don't tell her!)
1-2 tsp cumin (I had 3 or 4 sometimes, depending on my mood)
Chopped cilantro (to taste)
1. Heat 1 tbsp oil in a frying pan on medium heat
2. Saute onions (and garlic) until soft, about 5 mins
3. Add beans, cumin and cilantro
4. Add cooked rice
Mix all together and let cook for a minute or two so the flavors come together.
Add salt and pepper to taste