Bolo's Black Beans and Rice

Name: Bolo's Black Beans and Rice
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams black beans, picked over; 473 milliliters fresh cilantro leaves; 1 ham hock; 237 milliliters olive oil; 1 Tbsp olive oil; 1 Spanish onion, finely diced; 118 milliliters grated Parmigiano-Reggiano; 3 Tbsps pine nuts; 8 cloves roasted garlic; 8 servings Salt and freshly ground black pepper; 4 Tbsps unsalted butter, divided; 651 milliliters water; 355 milliliters long-grain white rice

Bolo's Black Beans and Rice is a gluten free main course. This recipe serves 8. One serving contains 405 calories, 15g of protein, and 19g of fat. From preparation to the plate, this recipe takes about 10 hours and 15 minutes. A mixture of onion, roasted garlic, ham hock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Soak beans overnight in large bowl of cold water.

Ingredients you will need

Beans

Water

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Bowl

Drain, transfer to a large saucepan and cover with cold water by 2 inches.

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Water

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Sauce Pan

Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours.

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Ham Hock

Drain and set aside.

Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted.

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Butter

Cooking Oil

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Sauce Pan

Add the onion and cook until soft, 3 to 4 minutes.

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Onion

Add the rice and stir to coat in the mixture.

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Rice

Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes.

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Water

Rice

Salt

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Frying Pan

Remove from the heat and let sit, covered, for 5 minutes.

Remove the lid, fluff the rice.

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Rice

Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.

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Salt And Pepper

Butter

Beans

Pesto

Water

Rice

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Pot

Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined.

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Olive Oil