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Homemade Black Beans and Rice photo

Black Beans and Rice

This Black Beans and Rice recipe is a comforting classic! Nutritious, flavorful, and easy to make, it's perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 cups uncooked rice your favorite variety, such as long-grain, jasmine, or brown rice
  • 1 cup black beans canned or dried, soaked beforehand if dried
  • 1 tablespoon olive oil for sautéing
  • 3 cloves garlic minced
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Can opener

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Beans - If using dried black beans, soak them overnight in water. Drain and rinse before use. If using canned black beans, simply drain and rinse them before adding to the pot.
  2. Step 2: Sauté the Aromatics - In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Step 3: Add Spices - Stir in the ground cumin, dried oregano, salt, and black pepper. This will toast the spices, releasing their essential oils and enhancing their flavors.
  4. Step 4: Cook the Rice - Add the uncooked rice to the pot and stir well to coat the rice with the oil and spices. Pour in 4 cups of water (or vegetable broth for added flavor), and bring the mixture to a boil.
  5. Step 5: Combine and Simmer - Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid. If using dried black beans, add them when you add the water. If using canned beans, stir them in during the last 5 minutes of cooking.
  6. Step 6: Fluff and Serve - Once cooked, remove the pot from heat and let it sit covered for about 5 minutes. Fluff the rice with a fork, mixing in the black beans gently. Serve warm as a main dish or a side, garnished with fresh herbs, avocado, or lime wedges if desired.

Notes

  • Allow the dish to cool completely before storing in an airtight container.
  • Leftovers can be kept in the refrigerator for up to 4 days.
  • For longer storage, freeze portions in freezer-safe containers for up to 3 months.