Classic Black Beans and Rice

Total Time
45mins
Prep
15 mins
Cook
30 mins

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.

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Ingredients

Nutrition

Directions

  1. Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
  2. Sauté until tender@8-10 minutes.
  3. Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
  4. Serve over white rice.
  5. I like to mash a few of the beans with the back of a spoon to flavor the sauce.
  6. Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
Most Helpful

I first found this recipe on the back label of Goya Black Beans and have used it always when black beans and rice is on the menu. A very good and simple recipe. I make the basic recipe as it is and then add in whatever feels right at the time. As one commented I add in a can of Rotel diced tomatoes at times. Always like topping with some sliced green onions. Instead of using white rice I always like to use some spanish yellow rice... Mohatma (sp?) brand works out well.

5 5

yummmmmmmm. I used 1 pound of dried black beans and soaked them overnight. For seasoning, I used 1 teaspoon salt, 1 tablespoon oregano, 1 tablespoon cumin, and "Better than Bouillon" veg base (vegetarian).... I also put in a seeded and finely chopped jalapeno (it was barely spicy, i couldn't imagine this without it!!) I cooked it the same way described by Teresa except it took about 2.5 hours for the beans to be done (it takes a while but you get double the amount for the same price, or less! and more nutrients, you know you want those :) I served with brown rice to use it up.... good, white rice always tastes better though...... DELICIOUS!

4 5

I make it with no peppers or sazón, but I do use "sofrito". The sugar and vinegar are really important. I add 2 bay leaves and remove them after cooking. That gives you the authentic Cuban taste.