Black Beans and Rice

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “A recipe from my college days, adapted from a friend. It’s very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and “

    Ingredients

  • 1canblack beans( and liquid)
  • 1mediumonion, finely chopped
  • 3clovesgarlic, minced
  • 1tomato, coarsely chopped
  • 1tablespoonolive oil
  • 2tablespoonsbalsamic vinegar
  • 1/2 teaspoonmild chili powder
  • 1/2 teaspoonground cumin
  • 1tablespoondried oregano, crushed
  • 1/2 teaspooncinnamon
  • black pepper
  • your favorite hot sauce
  • 1cupuncooked white rice
  • 2cupswater
  • 1tablespoon oil (optional) or 1tablespoonbutter(optional)

    • Directions

  • Start the water boiling in a fairly large pot; add the fat (if desired).
  • When it boils, add the rice.
  • Stir for the first minute, then cover and turn the heat as low as possible.
  • Rice should only cook for 20 minutes; you’ll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.
  • Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
  • Saute the onion until aromatic, then add garlic; don’t brown.
  • Turn the heat down to medium low.
  • Dump the whole can of beans in.
  • Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
  • When rice is done (20 minutes), remove from heat.
  • Serve beans over rice.

    • Reviews

  • “What great flavor from such a simple recipe! I’ve made this several times and this is now a staple in our house. I’ve served it as a side dish and as a vegetarian main dish. I had no problems with the recipe being too “soupy”. I had problems only once, when I drained the black beans and the dish turned out too dry.”

  • “Made just the black bean portion of this for DH’s birthday dinner tonight – excellent!Since I was only doing beans and not rice, I backed off on the cinnamon, and put in some chipotle pepper powder rather than mild chili powder.Oh, and didn’t have an onion, so added a bit of onion powder.Brought to a boil and then simmered until the canned beans were tender.Really delicious – DH LOVED it!Thanks for an excellent recipe!”

  • “I found this dish too “soupy” (with the canned bean liquid) and the cinnamon and balsamic vinegar gave it kind of an odd taste.”

  • “My husband said … “This was awewome!”Even the kids liked it.Made it with brown rice and enjoyed it very much.”

  • “Wow, this was perfect.I was craving something south of the border, spicy and vegetarian…and this was it.We had all the ingredients, I threw in some frozen corn as well, then added too much pico pica sauce (I think that’s what it’s called).But it was still amazing, definately a keeper!”

  • “I love this recipe!I have made it many times, but I do not include the liquid from the can of beans.This is so simple, and I have been using this recipe for years, including when I was living in China, and I was lucky enough to find balsamic vinegar on one of my shopping trips.Thank you for posting this recipe so long ago!”

  • “A great week-day meal. I drained and rinsed the black beans cause otherwise I find it too salty. Got the liquid by adding a can of peeled tomatoes. Followed the tip from other reviewers of cutting the oregano in half. For hot sauce I used “Sambal Tomaat”, homemade. The consistency was just right, not too soupy, nor too dry. Next time I’ll try to add some raisins to the bean mixture.
    Thanks for posting.”

  • “This is delicious.I was leary of the cinnamon, but it is fine in this dish.There wasn’t a problem with too much liquid because the directions call for you to simmer the beans, tomatoes, etc.This is a keeper!Thanks!”

  • “Great recipe, though we doubled the amount of spices in with the beans. It turned out great (and I don’t even like beans – this one was for my hubby!)We’ll be making it again!”

  • “It is a good recipe. I did not like the vinager at all. I have made it a few times without vinager and it turned out great. I cheat and use a rice cooker so I do not need the first part of the recipe.”

  • “VERY distinct take.I did not like them, but my husband did.He said it reminded him of Cuban food.”

  • “Excellent! Made as directed except I doubled it and added only 1/2 teaspoon instead of the whole teaspoon the doubled amount required. My youngest asked if I could make this every week!”

  • “This is wonderful.Somehow I made it without the oregano and chili powder, but loved the taste, so will be making it again.”

  • “On, man, this is soooo good!Deserves more than five stars.I used about a cup of diced tomatoes in place of the fresh, red wine in place of the vinegar, omitted the cinnamon (just wasn’t so sure about that) and cut way back on the oregano (used about half a tspn.).Too much oregano can just ruin a recipe and this just seemed like a lot to me.I also added several dashes of cayenne pepper to spice it up.Served it over brown rice.Can’t wait until tomorrow so I can eat it again.Great recipe…quick and easy!”

  • “Very tasty!The combination of spices were just right for our tastes.I drained the beans before adding them to the saucepan, as I didn’t want too much liquid.For serving, I combined the bean mixture with the rice instead of serving over the top.Served along with baked white fish.Will make again!”

  • “Very aromatic and convienent.Next time I’ll double the onion and garlic, add some green bell pepper and celery.Thanks!”

  • “What a delicious combination!I did drain the can of beans but used canned tomatoes with diced chiles and used the liquid in that can.I also added a pinch of sugar.After the dish was done I sprinkled some chopped cilantro.Dh and kids weren’t that impressed with the recipe (dh is a meat and pototoes type) but I loved it.The combination of spices was perfect except that I did reduce the oregano to 1/2 tablespoon as I thought a full tablespoon seemed a bit much.Thank you, I will definitely be making this one again!”

  • “This recipe was good, but not exactly what I was expecting. I used a little cayenne pepper instead of hot sauce. Made this dish with Recipe #217948, a zesty chicken saute, which was a good combo. I added some cilantro, giving this recipe a sweeter side, like mixing beans with salsa. I think the cinnamon was a great idea as well, add it! I would not reccommend instant rice, I think brown rice would have been better. It was something different though and we enjoyed it.”

  • “This had a very bitter taste to it.I think it was the oregano.Too bad, since I was craving a good black beans and rice recipe for dinner.I could not finish my bowl, and neither could my DD.DH graciously finished his, but said this is the third recipe in 10 years of marriage that he has not liked.I may try this again, minus the oregano.”

    •