Classic Black Beans and Rice

"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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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by rylo2002_7852808 photo by rylo2002_7852808
photo by teresas photo by teresas
Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. jdrichardson
    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.
     
  2. JungleLove
    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!
     
  3. resipsaloquitur
    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.
     
  4. lil_miss_SBC
    Very yummy, used some red pepper as that's all we had, added a chopped tomato, used the chicken stock powder garlic powder cumin as well the rest of the ingredients. Cooked the onions etc in olive oil. Didn't add any water. Subbed cider for rice vinegar and let it simmer covered for 20 mins then simmer another 20 mins uncovered. Served over brown rice.
     
  5. corpkid
    Been making this for years and have tweaked it to my liking. First, I double the recipe. So I use 2 cans of beans, and one very large onion and a whole red bell pepper. Everything else gets doubled except the sazon which I add a HEAPING tablespoon to the onions and pepper as they are about a minute from being done (blooms the spices). Fill each can 1/2 way with water (better: chicken broth) and swirl around and dump it into the mix. Add 2 bay leaves and a bit of fresh ground black pepper. Use apple cider vinegar and maybe a touch more sugar than double. Simmer for about 30 minutes crushing up some of the beans while you make some Spanish-saffron tomato rice. So good! Also don't forget for dried herbs to rub them between your palms to release the oils as you add them in. Makes a difference!
     
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Tweaks

  1. Driena
    Less water Add salt
     
  2. corpkid
    Doubled, Big Onion, 1 whole red bell, heaping teaspoon of sazon, 1 can of water, split between two cans, crush a few beans
     
  3. grampy1939
    First rate! not too spicy, excellent flavour! I used vinegar instead of wine.
     
  4. lil_miss_SBC
    Very yummy, used some red pepper as that's all we had, added a chopped tomato, used the chicken stock powder garlic powder cumin as well the rest of the ingredients. Cooked the onions etc in olive oil. Didn't add any water. Subbed cider for rice vinegar and let it simmer covered for 20 mins then simmer another 20 mins uncovered. Served over brown rice.
     
  5. jdrichardson
    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.
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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