Black Beans and Rice with Apple Salsa

By Ira,

This is a great weeknight meal. It is delicious and comes together very easily. The apple salsa provides a freshness and tanginess to the meal.

Serves 4 – 6, adapted from Bon

I made many different changes to this recipe, but I left the salsa as it is (except for doubling it).

Note: If you are serving this to kids, you might want to decrease the amount of chili powder.

  • 2 chopped  and peeled Granny Smith apple
  • 1/2 cup chopped cilantro, divided (1/4 cup and 1/4 cup)
  • 1 finely chopped red onion, divided (2 tbsp for salsa, rest for black beans)
  • 1 teaspoon plus 1 tbsp fresh lime juice, divided
  • 1 finely chopped green bell pepper
  • 2 tablespoons vegetable oil or olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 2 teaspoons cumin powder
  • 1/2 cup water
  • 2 15-ounce cans black beans, rinsed and drained
  • salt and freshly ground black pepper
  • 1 1/2 cups white or brown rice

Start the meal by cooking the white or brown rice according to package directions.

Next make the salsa. In a small bowl, add the apples, 1/4 cup cilantro, 2 tbsp onion, and 1 teaspoon lime juice. Stir to combine and set aside.

Next start cooking the black beans. In a large skillet over medium heat, add the oil, the rest of the onion, and the bell pepper. Cook, stirring often, until softened, about 5-7 minutes.

Add the garlic, and the chili powder, coriander, and cumin. Stir for 30 seconds.

Add the beans and the water and increase the heat so it comes to boil. Then reduce it to medium and simmer, for about 5 minutes. Season with salt, pepper and the 1 tbsp lime juice. Add more water if it becomes dry and season accordingly.

Serve the black beans with rice, top with salsa, and the rest of the cilantro.


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