Beans 'N' Rice Cha Cha Cha

This version goes the extra mile by starting with dried beans, and your patience will be rewarded.

The basic beans recipe has you simmering dried black (or navy, pinto, or haricot) beans with onion and a splash of lemon juice until tender and slightly soupy. Let them rest overnight, and they’ll be even better the next day.

From there, it’s a quick saute of garlic, onion, celery, carrots, and chili powder, followed by mushrooms and green chiles.

Stir in the cooked beans with their starchy, flavorful stock and a handful of chopped cilantro. Simmer for 10 minutes and serve over brown rice.

Pro Tips

• Cook the beans the day before you plan to make this dish. An overnight rest lets the flavors develop and the beans absorb more of the seasoned liquid.
• Add a tablespoon of lemon juice to the beans while they cook. It helps break down the skins slightly and adds a subtle brightness to the finished dish.
• Don’t stir the beans while they’re cooking. Stirring breaks them apart. Just let them simmer gently until tender.
• The bean stock is liquid gold. Reserve it and use it in the saute. It adds body, starch, and flavor that water or store-bought broth can’t match.