Ingredients:

  • 2 cups long-grain white rice (360g)
  • 4 cups water (950ml)
  • 1 cup dried black beans (200g), soaked overnight
  • 1 tablespoon vegetable oil (15ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2-3 scallions, chopped
  • 1 teaspoon ground thyme (5g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon cayenne pepper (optional) (2g)
  • 1 cup dried black mushrooms (Djon Djon) (20g) or shiitake or porcini
  • 2 cups hot water (475ml) for soaking mushrooms

Instructions:

  1. Soak the dried mushrooms in hot water for 20 minutes. Strain, reserving the soaking liquid.
  2. In a large pot, boil the soaked black beans in fresh water until tender (about 30 minutes). Drain and set aside.
  3. In the same pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and scallions, sauté until translucent.
  4. Stir in the soaked mushrooms, thyme, salt, black pepper, cayenne (if using), and sauté for another 2-3 minutes. Add rice and pour in reserved mushroom soaking liquid and water. Stir to combine.
  5. Bring to a boil, then reduce to a low simmer and cover. Cook for 20 minutes, or until the rice is tender and has absorbed the liquid.
  6. Once rice is done, stir in the cooked black beans. Let sit covered for 5 minutes, then fluff with a fork and serve.