Black beans and rice

Dificultad: ★★☆


  • 5 -1/3 Cup black beans.
  • 1 Cup long grain rice.
  • 1 Medium onion.
  • 1 Leek.
  • 1 Red pepper.
  • 2 Dientes de ajo
  • 1/2 Cup tomato sauce.
  • Perejil.
  • Salt, pepper, olive oil.

Categoría: Primer plato


Place the beans to soak in cold water the night before. Transfer drained  beans to a Olla a presión Práctika Plus. Cover with fresh water and bring to a boil.  When it starts to boil, pour in half glass of cold water. Repeat this is step “asustar”, “to shock” in English) three times. Set the cooker on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 20 minutes.Remove from heat and set aside. Chop the onion, leek, pepper and garlic and process in a Licualia Max Magefesa blender.
Heat olive oil in an enamel steel Magefesa rice cooker. Sauté chopped vegetables, add the rice and cook for a few minutes. Stir in tomato sauce. Cover rice with the cooking liquid of the beans. Liquid should double the amount of rice. Cook for about 15 minutes. Add the beans and season with salt and pepper. Cook for 5 more minutes. As a general rule pulses are always put to soak for 12 hours in cold water, except for chickpeas that should be placed in lukewarm water.
“Asustar” is a culinary technique that consists of pouring cold water into a boiling preparation with the purpose to stop the boiling. This step should be repeated three times. It will result in more tender pulses and prevent them from breaking down during cooking.