3 cups black beans, sorted
3 tablespoons dehydrated onion
3 tablespoons granulated garlic
1 teaspoon crushed oregano
2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper (do not omit)
1 1/2 cups white rice.
Put black beans into the bottom of a jar.
Combine spices in a zip-type bag.
Put rice in a zip-type bag.
Attached the following instructions on a gift tag:
Wash beans. Put in pot with contents of seasoning bag. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.
To cook rice, put 3 cups water and 1 teaspoon salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes.
Serve about 1/2 cup rice in bowl, and ladle beans over the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice.
Submitted by Mary E.
Original Author Unknown, Recipe Shared on Budget101 Discussion List. J
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Vegetarian Black Bean Chili Mix
Ingredients
- 3 cups black beans sorted
- 3 tablespoons dehydrated onion
- 3 tablespoons granulated garlic
- 1 teaspoon crushed oregano
- 2 teaspoons salt
- ¼ to ½ teaspoon cayenne pepper
- 1 ½ cups white rice
Equipment
Instructions
- Put the black beans into the bottom of a large jar.
- Combine the dehydrated onion, granulated garlic, oregano, salt, and cayenne pepper in a zip-type bag.
- Put the white rice in a second zip-type bag.
- Place both bags into the jar over the beans.
- Attach the following directions for use: Wash beans. Put in pot with contents of seasoning bag. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done, about 2 hours. Add water as needed to keep beans from sticking. There should be some liquid left on the beans when done.
- To cook the rice, bring 3 cups water and 1 teaspoon salt to a boil. Add rice, lower heat, cover, and steam for 20 minutes.
- Serve about 1/2 cup rice in each bowl and ladle beans over the top. Garnish with minced cilantro, finely chopped green onion, and a squeeze of lime juice if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate for assembling the dry mix only.
Dry mix keeps best for about 1 year in an airtight container stored in a cool, dry place.
Cooked beans and rice should be refrigerated within 2 hours and used within 3 to 4 days.
Tried this recipe?
Let us know how it was!Vegetarian Black Bean Chili Mix
Ingredients
- 3 cups black beans sorted
- 3 tablespoons dehydrated onion
- 3 tablespoons granulated garlic
- 1 teaspoon crushed oregano
- 2 teaspoons salt
- ¼ to ½ teaspoon cayenne pepper
- 1 ½ cups white rice
Equipment
Instructions
- Put the black beans into the bottom of a large jar.
- Combine the dehydrated onion, granulated garlic, oregano, salt, and cayenne pepper in a zip-type bag.
- Put the white rice in a second zip-type bag.
- Place both bags into the jar over the beans.
- Attach the following directions for use: Wash beans. Put in pot with contents of seasoning bag. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done, about 2 hours. Add water as needed to keep beans from sticking. There should be some liquid left on the beans when done.
- To cook the rice, bring 3 cups water and 1 teaspoon salt to a boil. Add rice, lower heat, cover, and steam for 20 minutes.
- Serve about 1/2 cup rice in each bowl and ladle beans over the top. Garnish with minced cilantro, finely chopped green onion, and a squeeze of lime juice if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate for assembling the dry mix only.
Dry mix keeps best for about 1 year in an airtight container stored in a cool, dry place.
Cooked beans and rice should be refrigerated within 2 hours and used within 3 to 4 days.
