Black Beans and Rice Recipe

Name: Black Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces black beans dried; 1 medium green bell peppers chopped; 1/4 cup onions chopped, divided; 2 1/2 cups water divided; 2 cloves garlic minced; 1/2 teaspoon oregano dried; 1/4 teaspoon cumin ground; 3 tablespoons vinegar; 1 teaspoon salt; 3 cups rice cooked hot

Servings: persons

16 ounces black beans dried
1 medium green bell peppers chopped
1/4 cup onions chopped, divided
2 1/2 cups water divided
2 cloves garlic minced
1/2 teaspoon oregano dried
1/4 teaspoon cumin ground
3 tablespoons vinegar
1 teaspoon salt
3 cups rice cooked hot

1
Sort and wash beans.
2
Combine beans, green pepper, and 2 tablespoons onion in a large Dutch Oven.
3
Cover with 6 cups of water, and soak overnight.
4
Add remaining 4 cups water to Dutch oven; cover and bring to a boil.
5
Reduce heat, and simmer 2 1/2 hrs or until beans are tender.
6
Combine remaining 2 tablespoons onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork.
7
Stir in vinegar.
8
Add vinegar mixture and salt to beans.
9
Simmer, uncovered, an additional 20 minutes.
10
Serve over hot cooked rice.

668

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces black beans dried, 1 medium green bell peppers chopped, 1/4 cup onions chopped, divided, 2 1/2 cups water divided, and more.

Yes, Black Beans and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans and Rice

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