How to Cook Everything: 2,000 Simple Recipes for Great Food
Black Beans and White Rice, Spanish Style
Page 435
Cuisine: Spanish/Portugese | Course Type: Main Courses
(1 review)
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Recipe Reviews
andrew from Vancouver Island, BC
Although Bittman calls this 'one of the best rice and bean dishes' I was a bit disappointed with this version. It was lacking a flavour note or two, and turned out fairly blandly. We cooked exactly as directed, using the 'lid on method' in the oven as I didn't want a crust to develop.
This isn't so different from the Joy of Cooking Spanish Rice, except with beans. If I do this again, I'd add paprika, as that seems to give the Joy recipe a nice little boost. And a bit of cayenne for some heat.
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