These spicy black beans get their kick from a mix of hot sauce and chili powder. Slideshow:  Healthy Mexican Recipes 

Phoebe Lapine
October 2012

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© Phoebe Lapine

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.

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  • Meanwhile, in another medium saucepan, combine the beans, Worcestershire, hot sauce, cumin, chili powder, salt and stock or water. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning.

  • Transfer the rice to a platter. Top with the beans and garnish with cilantro.