Veracruz-style beans and rice from Mexican Light: Exciting, Healthy Dishes From the Border and Beyond by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak beans at least 6 hours.

  • Breadcrumbs on October 21, 2012

    p. 196 - I made a quick version of this recipe using leftover steamed rice (from my Zoji) I also opted for canned beans since it was a weeknight w no time to soak the dry. This turned out great. Nothing earth-shattering, just a nicely seasoned simple rice dish. I used 2 serrano chilis which warmed the dish to perfection for our tastes. I'd definitely make this again and would likely use canned beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.