Latin American · side

White Rice With Black Beans And Winter Squash

Name: White Rice With Black Beans And Winter Squash
Prep time: 22 min
Total time: 37 min
Cuisine: Latin American
Ingredients: 1 1/2 cups dried black beans (10 ounces), picked over and rinsed; Water; 1 small onion, halved; 1 bay leaf; Salt; 3 cups long-grain rice; One 2-pound butternut squash--peeled, seeded and cut into 1/2-inch dice

White Rice With Black Beans And Winter Squash reads allium 4.5, salinity 3.6 and sweetness 3.6 on Palate's 0–10 flavor X-ray — a Latin American side, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.8 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 0.0 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 2.6 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Allium 4.5 · Salinity 3.6 · Sweetness 3.6 · Earthy 2.5 · Richness 2.2 · Umami 1.9 · Bitterness 1.4 · Nutty 1.4

What's in it (7)

1 1/2 cups dried black beans (10 ounces), picked over and rinsed
Water
1 small onion, halved
1 bay leaf
Salt
3 cups long-grain rice
One 2-pound butternut squash--peeled, seeded and cut into 1/2-inch dice

Time & effort: about 37 min (22 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 141.6 kcal, 10.1 g protein, 0.9 g fat, 31.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Put the black beans in a large bowl and add enough water to cover. Let soak overnight. Drain before using.
In a large saucepan, combine the beans with the onion, bay leaf and 12 cups of water. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until tender, about 1 hour. Drain the beans, then transfer them to a bowl and season with salt. Keep covered until ready to use.
In a large saucepan, rinse the rice in several changes of water, then drain. Return the rice to the pan, add 3 1/2 cups of water and bring to a boil. Add 2 teaspoons of salt, stir in the diced squash and return to a rolling boil. Cover, reduce the heat to low and cook without uncovering for 14 minutes. Uncover and stir the rice to fluff it. Cover again and let the rice stand off the heat for 5 minutes. Stir in the black beans and serve at once.
ONE SERVING Calories 284 kcal, Total Fat .7 gm, Saturated Fat 2 gm

Dishes with a similar flavor shape

Sopa de Guías con Chochoyotes — Mexican · Oaxaca
Tostones (Twice-Fried Plantains) — Cuban
Arroz com Feijao — Brazilian
Calabacitas con Queso — New Mexican
Sopa de Zapallo (Pumpkin Soup) — Argentine

Keep reading: what allium, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.