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

    Classic Black Beans and Rice. Photo by Literary Mom

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dawn's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 19, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2011

      45

      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.

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

    Read All Reviews (99)

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    Nutritional Facts for Classic Black Beans and Rice

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.3
     
    Calories from Fat 66
    22%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 3.7 mg
    0%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 7.5 g
    30%
    Sugars 1.3 g
    5%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    sazon goya

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