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    You are in: Home / Recipes / Black Beans and Rice Recipe
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    Black Beans and Rice

    Black Beans and Rice. Photo by Barb Gertz

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    JMS0173's Note:

    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

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    Units: US | Metric


    1. 1
      Start the water boiling in a fairly large pot; add the fat (if desired).
    2. 2
      When it boils, add the rice.
    3. 3
      Stir for the first minute, then cover and turn the heat as low as possible.
    4. 4
      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.
    5. 5
      Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
    6. 6
      Saute the onion until aromatic, then add garlic; don't brown.
    7. 7
      Turn the heat down to medium low.
    8. 8
      Dump the whole can of beans in.
    9. 9
      Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
    10. 10
      When rice is done (20 minutes), remove from heat.
    11. 11
      Serve beans over rice.

    Ratings & Reviews:

    • on August 29, 2002


      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.

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    • on December 01, 2002


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2002


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (51)


    Nutritional Facts for Black Beans and Rice

    Serving Size: 1 (509 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 533.8
    Calories from Fat 100
    Total Fat 11.2 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 434.7 mg
    Total Carbohydrate 101.5 g
    Dietary Fiber 14.1 g
    Sugars 8.2 g
    Protein 11.4 g

    The following items or measurements are not included:

    black beans

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