black eye beans recipe

Written ByJenny Smyth Posted on
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The Best black eye beans recipe

I’ve been cooking with black eye beans for years, and I just can’t get enough of them. This recipe is a staple in my household, and it’s a perfect addition to any meal. I love how versatile it is – you can serve it as a side dish, add it to salads, or use it as a topping for tacos.

The best part? It’s incredibly easy to make and requires minimal ingredients. My family loves it when I make this recipe because it’s so hearty and filling.

We like to serve it with some crusty bread or over rice for a complete meal. Plus, the health benefits are amazing – black eye beans are packed with protein, fiber, and nutrients that will keep you going all day long. One of the things I appreciate most about this recipe is that it’s incredibly forgiving – even if you forget to soak the beans overnight, they’ll still turn out delicious.

And the best part? It’s a great way to get your kids to eat more veggies! My kids love helping me cook and learning about where different foods come from.

When we cook with black eye beans, we talk about their origins in Africa and how they’ve been a staple food there for centuries. It’s a great way to teach them about culture and history while also getting them excited about trying new foods. Black eye beans have such a unique texture and flavor that really adds depth to any dish.

They’re slightly firmer than other types of beans, which makes them perfect for salads or as a topping for soups.

Black Eye Beans and Rice

4.6 from 893 votes

A hearty and flavorful dish featuring black eye beans cooked with aromatic spices and served over fluffy rice. This recipe is perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beans

1 cup dried black eye beans
4 cups water
1 tsp salt
1 bay leaf
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp black pepper

For the Rice

1 cup long grain white rice
2 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the black eye beans under cold water and pick out any debris.
2Place them in a large pot with 4 cups of water.
3Bring to a boil over high heat.
4Once boiling, reduce heat to medium-low and let it simmer for 15 minutes, or until the beans are tender and the water has been absorbed.
5Add the salt, bay leaf, garlic powder, onion powder, paprika, cumin, chili powder, and black pepper.
6Stir well to combine.
7Cover the pot and continue to simmer for an additional 10 minutes, or until the beans are fully cooked and the flavors have melded together.
8While the beans are cooking, rinse the rice under cold water until the water runs clear.
9Place the rice in a medium pot with 2 cups of water and 1 tsp of salt.
10Bring to a boil over high heat.
11Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is tender and the water has been absorbed.
12Fluff the rice with a fork and set it aside.
13Remove the bay leaf from the beans and discard.

🔧Equipment

Large pot
Medium pot with lid
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 65g🥦Dietary Fiber: 12g🍬Sugars: 3g🥩Protein: 17g

📝Notes

Tips: You can add diced vegetables like bell peppers or onions to the beans for extra flavor and nutrition. For a spicier dish, add a pinch of cayenne pepper to the bean mixture.

Watch Video Of How Black Eye Beans and Rice Works

One of the things I love most about this recipe is that it’s so versatile – you can serve it at any time of day or night, whether you’re looking for a quick breakfast option or an easy dinner solution. My family always asks for seconds when I make this recipe because it’s just so delicious!

And the best part? It’s ridiculously easy to reheat – simply toss the leftover black eye beans with some diced onions, garlic powder, and your favorite seasonings, then serve over rice or with some crusty bread on the side.

❓ Frequently Asked Questions About Black Eye Beans and Rice

1.

Q: Can I use canned black eye beans instead of cooking dried ones?
A: While you can use canned black eye beans as a shortcut, I highly recommend using dried ones for this recipe. The texture and flavor just aren’t the same when you use canned beans.

2.

Q: How do I know if my black eye beans are cooked through?
A: Simply check on them after 45 minutes of cooking – if they’re tender but still hold their shape, they’re done. If not, give them another 15-20 minutes and check again.

3.

Q: Can I make this recipe in advance?
A: Yes! You can soak the beans overnight and then cook them in the morning. Or, you can cook the beans ahead of time and refrigerate or freeze them for later use.

4.

Q: What’s the best way to store leftover black eye beans?
A: Store any leftover black eye beans in an airtight container in the fridge for up to 3 days or freeze them for up to 6 months.

5.

Q: Can I add other spices or seasonings to give this recipe more flavor?
A: Absolutely! Black eye beans pair well with cumin, coriander, and chili powder – feel free to experiment with different combinations to find your favorite.

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