Frijolada Recipe
A bed of rice and whole black beans, topped with diced tomatoes, fresh onions, red bell peppers, cilantro, zucchini, corn, and chimichurri drizzle.
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Ingredients
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ALMUERZO LUNCH
Method
ALMUERZO LUNCH
- 1
Prepare the Rice
In a medium saucepan, combine the long-grain white rice and water. Bring to a boil over high heat.
- 2
Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 3
Cook the Black Beans
If using canned black beans, rinse them under cold water and heat them in a saucepan over medium heat. If using dried black beans, soak them overnight and then cook them in boiling water until tender (about 1-1.5 hours).
- 4
Prepare the Vegetables
While the rice and beans are cooking, dice the tomatoes, onion, and red bell pepper. Chop the zucchini into half-moons and finely chop the cilantro.
- 5
- 6
Assemble the Frijolada
In a serving bowl, place a bed of rice at the bottom, then layer the black beans on top.
- 7
Add the sautéed zucchini and corn, followed by the diced tomatoes, onions, and red bell pepper.
- 8
Drizzle with chimichurri sauce and garnish with chopped cilantro.
- 9
Serve
Serve immediately while warm and enjoy your delicious Frijolada!