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Black Beans & Rice

  • 20 m
  • 2 h 30 m
Elizabeth Hiser
“For a quick weeknight supper, use canned black beans and omit Steps 1 and 2.”


    • 1 pound dried black beans, (3 cups), picked over and rinsed
    • 8 cups water, divided
    • 6 cloves garlic, crushed
    • 2 tablespoons dried oregano
    • 1 bay leaf
    • 2 teaspoons extra-virgin olive oil
    • 1 large onion, chopped
    • 1 red bell pepper, chopped
    • 1 tablespoon ground cumin
    • 1 jalapeño pepper, seeded and chopped
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon salt
    • Freshly ground pepper, to taste
    • 2 cups long-grain white rice
    • 1 lime, cut into 8 wedges


  • 1 Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.)
  • 2 Drain and rinse beans. Place in a soup pot or Dutch oven. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours. Drain and return to the pot.
  • 3 Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add cumin and jalapeno; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.
  • 4 Meanwhile bring remaining 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add rice, cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.
  • 5 Serve beans over rice, with lime wedges on the side.
  • Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 3 days. Reheat before serving.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019