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: 1 lb dried black beans, rinsed; 7 cups water; 1 cup fully cooked lean ham, diced; 5 garlic cloves, minced; 1 ¼ teaspoons pepper; 1 ¼ teaspoons cumin (I used only 1/2 tsp); 1 teaspoon salt (I omitted it); 1 bay leaf (I forgot); ½ teaspoon liquid smoke (I used it cause I like the taste it gives) (optional); 4 cups chicken broth (I used reduced sodium and fat); 2 cups uncooked long grain rice; 1 tablespoon red wine vinegar (I omitted it); 2 teaspoons olive oil (I omitted it); ¾ cup reduced-fat cheddar cheese, shredded; ¾ cup sweet red pepper, chopped; 2 tablespoons jalapeno peppers, chopped

Servings: persons

1 lb dried black beans, rinsed
7 cups water
1 cup fully cooked lean ham, diced
5 garlic cloves, minced
1 ¼ teaspoons pepper
1 ¼ teaspoons cumin (I used only 1/2 tsp)
1 teaspoon salt (I omitted it)
1 bay leaf (I forgot)
½ teaspoon liquid smoke (I used it cause I like the taste it gives) (optional)
4 cups chicken broth (I used reduced sodium and fat)
2 cups uncooked long grain rice
1 tablespoon red wine vinegar (I omitted it)
2 teaspoons olive oil (I omitted it)
¾ cup reduced-fat cheddar cheese, shredded
¾ cup sweet red pepper, chopped
2 tablespoons jalapeno peppers, chopped

1
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
2
Bring to a boil; boil for 2 minutes.
3
Remove from the heat; cover and let stand for 1 to 4 hours or until softened (I waited 4 hours).
4
Drain and rinse beans, discarding liquid.
5
Return beans to the pan.
6
Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired.
7
Bring to a boil.
8
Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender.
9
Meanwhile, in a saucepan, bring broth an drice to a boil.
10
Reduce heat; cover and simmer for 20 minutes or until rice is tender.
11
Just before serving, discard bay leaf from bean mixture; add vinegar and oil (I don't know if it's supposed to be that way, but I had a lot of liquid and didn't see why I would add vinegar and oil.)
12
Serve over rice.
13
Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

1293

kcal

Calories

Fat

147

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 lb dried black beans, rinsed, 7 cups water, 1 cup fully cooked lean ham, diced, 5 garlic cloves, minced, and more.

Yes, Black Beans and Rice falls under the Soups & Stews 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.

That's it — enjoy your meal!

Black Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions