For the black and pinto beans that you might use in Mexican cuisine, try epazote, a Mexican crop with the same ...

Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through ...

This recipe uses the most popular beans in a Caribbean kitchen (black beans and kidney beans), all cooked up in a turmeric paste which adds extra flavour to the soft fluffy rice. Each serving ...