traditional black beans and rice recipe

Written ByJenny Smyth Posted on
traditional black beans and rice recipe
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The Best traditional black beans and rice recipe

I’ve been making traditional black beans and rice for years, and it’s still a family favorite. The dish originated in Latin America, where it’s a staple in many countries.

The flavors are bold and rich, with the slightly sweet taste of onions and garlic complementing the earthy flavor of the black beans. This recipe is a classic for a reason – it’s simple, yet packed with nutrients and flavor.

I love how versatile it is, too – you can serve it as a main course, or as a side dish to accompany your favorite grilled meats or vegetables. My kids adore helping me cook this recipe, as it’s a great way to get them involved in the kitchen and teach them about the importance of meal planning and cooking from scratch.

We often make it on busy weeknights when we need something quick and satisfying. Plus, it’s incredibly healthy – high in fiber, protein, and complex carbohydrates.

I’ve made many variations over the years, but this basic recipe remains my go-to. It’s easy to customize with your favorite spices or ingredients, but I find that keeping it simple is best.

My family loves when I serve it with a side of warm tortillas or crispy plantains – the textures and flavors work beautifully together.

Traditional Black Beans and Rice

Traditional Black Beans and Rice

4.6 from 1935 votes

A classic Latin American dish featuring tender black beans simmered with aromatics and served over fluffy white rice. This hearty and flavorful meal is a staple in many households, offering a perfect balance of protein and carbohydrates.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Black Beans

1 pound dried black beans, rinsed and sorted
8 cups water
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 bay leaves
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper to taste
2 tablespoons white vinegar or lime juice

For the Rice

2 cups long-grain white rice
4 cups water
1 teaspoon salt
1 tablespoon olive oil or butter

👨‍🍳Directions

1Place the rinsed black beans in a large pot and add 8 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to low and let the beans simmer uncovered for 1 hour, until they are just tender but still hold their shape.
3While the beans cook, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4Add the chopped onion and green bell pepper, and saute for 5 minutes until the vegetables are softened and the onion is translucent.
5Add the minced garlic, ground cumin, and dried oregano to the skillet, and cook for 1 minute until fragrant.
6Stir the mixture into the pot of beans along with the bay leaves, and continue to simmer over low heat for 30 minutes.
7After 30 minutes, season the beans with salt and black pepper to taste, then stir in the white vinegar or lime juice.
8Continue to simmer for another 15 minutes, until the beans are creamy and the liquid has thickened slightly.
9For the rice, bring 4 cups of water to a boil in a medium saucepan over high heat.
10Add the salt and olive oil, then stir in the rice, reduce the heat to low, cover the saucepan, and let it cook undisturbed for 18 minutes until the water is absorbed and the rice is fluffy.
11Remove the rice from the heat and let it sit covered for 5 minutes, then fluff it with a fork.
12Serve the black beans over a bed of rice, and garnish with fresh cilantro or a squeeze of lime if desired.

🔧Equipment

Large pot or Dutch oven
Medium saucepan with lid
Colander
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 65g🥦Dietary Fiber: 15g🍬Sugars: 3g🥩Protein: 18g

📝Notes

Tips: For a quicker version, use canned black beans (rinsed) and reduce the simmering time to 20 minutes. Adjust the amount of vinegar or lime juice to your taste for brightness.

Watch Video Of How Traditional Black Beans and Rice Works

This traditional black beans and rice recipe is a staple in our household for good reason – it’s comforting, nutritious, and easy to make! We love serving it on busy weeknights when we need something quick and satisfying.

For leftovers, I recommend storing them in an airtight container in the fridge for up to 3 days or freezing them for up to 3 months. When reheating, simply add some fresh water or broth to restore their original texture and flavor.

❓ Frequently Asked Questions About Black Beans and Rice

Q: What type of rice should I use for this recipe?

I recommend using long-grain white or brown rice for this recipe. You can also experiment with other types of rice, such as jasmine or basmati, but keep in mind that they may have a stronger flavor profile.

Q: Can I use canned black beans instead of cooking dried beans?

Yes, you can use canned black beans as a substitute in a pinch. However, keep in mind that they may be higher in sodium than cooked dried beans. If you do choose to use canned beans, be sure to rinse them thoroughly before adding them to the recipe.

Q: How do I prevent the black beans from becoming mushy?

To prevent the black beans from becoming mushy, be sure to cook them slowly over low heat until they’re tender but still hold their shape. You can also add a splash of vinegar or lemon juice to help preserve their texture.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic in a skillet before transferring everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Q: What are some variations on this recipe?

One variation is to add diced ham or bacon for added smokiness and saltiness. Another option is to mix in some chopped fresh cilantro or scallions for extra freshness and flavor.

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