traditional black beans and rice recipe

Written BySheba G Updated On
traditional black beans and rice recipe
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The Best traditional black beans and rice recipe

I’ve been making traditional black beans and rice for years, and it’s a staple in our household. It’s a dish that my family loves, and I love how easy it is to make.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, as a side dish, or even as a topping for tacos or grilled meats. I like to think of it as a blank canvas, just waiting for you to add your own personal touches and make it your own.

The combination of the tender black beans, the fluffy rice, and the depth of flavor from the spices is just magic. Whether you’re looking for a quick weeknight meal or a hearty Sunday dinner, this recipe is sure to hit the spot.

I’ve been making this recipe since I was a kid, and it’s one of those dishes that just never gets old. My kids love helping me in the kitchen, and this recipe is always a hit with them – they love getting their hands dirty and watching the transformation from raw ingredients to a delicious meal.

And let’s not forget about the health benefits – this dish is packed with protein, fiber, and vitamins. It’s a meal that will leave you feeling full and satisfied, without feeling guilty about what you’ve eaten.

Traditional Black Beans and Rice

Traditional Black Beans and Rice

4.7 from 950 votes

A classic Latin American dish featuring tender black beans simmered with aromatic vegetables and spices, served over fluffy white rice. This hearty and flavorful meal is a staple in many households, offering comfort and nutrition in every bite.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Black Beans

2 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
1 cup vegetable broth or water
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
1 tablespoon lime juice
Fresh cilantro for garnish

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or olive oil (optional)

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2In a medium saucepan, combine the rice, water, and salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes.
4The rice is done when all the water is absorbed and the grains are tender.
5Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
6While the rice cooks, heat the olive oil in a large skillet or pot over medium heat.
7Add the diced onion and bell pepper and cook for 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
8Stir in the minced garlic and cook for 1 minute until fragrant.
9Add the drained black beans, vegetable broth, cumin, oregano, and bay leaf to the skillet.
10Stir to combine and bring the mixture to a gentle simmer over medium heat.
11Reduce the heat to low and let the beans cook for 15 minutes, stirring occasionally, until the flavors meld and the liquid thickens slightly.
12The beans should be tender and the sauce should coat them evenly.
13Remove the bay leaf from the beans and stir in the lime juice.
14Season with salt and black pepper to taste.
15Serve the black beans over a bed of the cooked rice and garnish with fresh cilantro.

🔧Equipment

Medium saucepan with lid
Large skillet or pot
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a deeper flavor, use dried black beans that have been soaked overnight and cooked until tender instead of canned. Adjust the consistency by adding more broth if the beans become too thick.

Watch Video Of How Traditional Black Beans and Rice Works

This traditional black beans and rice recipe is always a good idea for any occasion, from a casual family dinner to a holiday gathering. I love that it is simple enough for a Tuesday night but special enough to serve guests. The combination of earthy beans and fluffy rice is timeless and satisfying.

For storing leftovers, keep the beans and rice in separate containers in the fridge. They will stay fresh for up to five days. To reheat, add a little water or broth to the beans and warm them on the stove, then fluff the rice in the microwave or a pan.

I also like to serve leftovers with a fried egg on top or wrapped in a tortilla for a quick lunch. This recipe works well for family gatherings because you can double it easily and it pleases everyone, even the picky eaters. It is a dish that brings people together around the table, and that is something I truly value.

❓ Frequently Asked Questions About Black Beans and Rice

Q: What type of rice should I use?

In this recipe, we recommend using long-grain rice such as Jasmine or Basmati.

Q: Can I use canned black beans?

Yes, you can use canned black beans if you’re short on time or prefer the convenience.

Q: How do I store leftover black beans and rice?

You can store leftover black beans and rice in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze black beans and rice?

Yes, you can freeze black beans and rice for up to 3 months.

Q: How do I reheat black beans and rice?

You can reheat black beans and rice in the microwave or on the stovetop with a little bit of water added.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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