Black Beans & Rice Recipe

I’m sharing my abuelita’s white rice with black beans, a pantry-staple family recipe that hides one surprising ingredient and a simple secret that turns humble staples into something unforgettable.

I can’t help but tell you about my abuelita’s Black Beans With Rice, it’s the dish that shows up at every family table and still surprises me. Simple pantry stuff like black beans and long grain white rice turn into something stubbornly flavorful, sometimes tangy sometimes smoky depending on who made it, and we argue over whose batch is best.

I never really followed the rules, my approach was messy and probably wrong, but the result usually felt right, filling and honest. If you’re curious about humble food that keeps showing up, this one will stick with you.

Ingredients

• Black beans: High fiber, plant protein, low fat; keeps you full, steady blood sugar.
• Rice: Quick energy carb, white rice low in fiber compared to brown.
• Onion: Adds savory sweetness when cooked has antioxidants and a bit of vitamin C.
• Cumin: Warm, earthy spice that deepens flavor, tiny calories but big aroma.
• Bell pepper: Crunchy, slightly sweet, gives vitamin C, fiber and it’s bright color.
• Lime juice: Bright acid that lifts flavors, adds tangy zip and balances richness.
• Garlic: Pungent, gives depth and warmth may support immune health a little.
• Cilantro: Fresh, citrusy herb used as garnish adds bright aroma and clean finish.

Ingredient Quantities

• 1 lb (about 2 cups) dried black beans, picked over and soaked overnight, or 2 15-ounce cans black beans drained and rinsed
• 6 to 8 cups water or low-sodium chicken or vegetable broth for cooking dried beans
• 1 1/2 cups long-grain white rice
• 3 cups water or low-sodium chicken or vegetable broth for the rice
• 2 tablespoons vegetable oil or 1 tablespoon lard
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon smoked paprika or regular paprika
• 1/4 to 1/2 teaspoon cayenne pepper, optional
• 1 to 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar or lime juice
• 1 teaspoon granulated sugar, optional
• 1/4 cup chopped fresh cilantro for garnish

How to Make this

1. If you used dried beans: drain the soaked beans and put them in a large pot with 6 to 8 cups water or low-sodium broth, add the bay leaf, bring to a boil, skim any foam, then reduce to a gentle simmer and cook 1 to 1 1/2 hours until tender. If you used canned beans: drain and rinse them and skip to step
3.

2. Rinse 1 1/2 cups long-grain rice under cold water until it runs clear. In a medium saucepan heat 2 tablespoons vegetable oil or 1 tablespoon lard, add the rice and toast, stirring, 1 to 2 minutes. Add 3 cups water or broth and 1/2 teaspoon kosher salt, bring to a boil, reduce to low, cover and simmer 18 to 20 minutes, then remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

3. While rice cooks or beans simmer, make the sofrito: heat 2 tablespoons oil or 1 tablespoon lard in a large skillet over medium heat, add 1 finely chopped yellow onion and 1 chopped green bell pepper, cook until soft 5 to 7 minutes.

4. Add 4 cloves minced garlic and cook 30 to 45 seconds until fragrant, then stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked or regular paprika and 1/4 to 1/2 teaspoon cayenne if you want heat. Let the spices bloom for about 30 seconds.

5. Add the cooked beans (or the drained canned beans) to the skillet and pour in 1/2 to 1 cup of the reserved bean-cooking liquid or broth to make a saucy base; if you used canned beans use 1/2 cup broth or water. Stir in 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to start.

6. Bring to a gentle simmer and cook 10 to 15 minutes so the flavors marry. Use the back of a spoon or a potato masher to mash about a cup of the beans against the pan to thicken the sauce, dont overdo it, you still want whole beans.

7. Taste and adjust seasoning, adding up to 1 1/2 teaspoons kosher salt total if needed. Stir in 1 tablespoon red wine vinegar or lime juice and 1 teaspoon granulated sugar if you like a touch of brightness and balance, simmer 1 more minute. Remove and discard the bay leaf.

8. Spoon the beans over the rice or serve on the side, garnish with 1/4 cup chopped fresh cilantro. Helpful tips: prep the beans a day ahead – they taste even better next day, use reserved bean liquid to loosen the sauce instead of more oil, and dont salt the dried beans at the start or they can stay tough.

Equipment Needed

1. Large pot (6 to 8 qt) for cooking soaked dried beans (or simmering canned beans if you want more sauce)
2. Medium saucepan with lid (2 to 3 qt) for the rice
3. Large skillet or sauté pan (10 to 12 in) for the sofrito and finishing the beans
4. Fine mesh strainer for rinsing rice and canned beans
5. Colander for draining soaked beans and rinsing canned beans
6. Cutting board and chef’s knife for chopping onion, pepper and cilantro
7. Wooden spoon or heatproof spatula for stirring and scraping the pan
8. Potato masher or sturdy spoon to mash a cup of beans against the pan
9. Measuring cups and spoons plus a fork for fluffing the rice and a ladle or large spoon for serving

FAQ

Black Beans & Rice Recipe Substitutions and Variations

• Black beans: swap for pinto or kidney beans. Pinto gets creamier and a bit sweeter, kidney keeps its shape better. If you use canned, just drain and rinse.
• White rice (long grain): use brown rice or jasmine. Brown needs more water and a longer cook time (about 2 cups water per cup rice, 40 to 45 minutes); jasmine cooks like white but is more fragrant so you might cut water slightly.
• Vegetable oil or lard: use olive oil for a fruitier note or butter for a richer finish, but butter can brown faster so watch the heat.
• Red wine vinegar or lime juice: swap with apple cider vinegar or lemon juice for similar bright acidity, start with less and taste.

Pro Tips

1) Soak the dried beans overnight if you can and save at least a cup of the cooking liquid. Use that liquid to loosen the bean sauce instead of adding more oil. It adds body and real bean flavor, and you wont need to grease the pan as much.

2) Don’t salt the beans at the start or they can stay tough. Salt toward the end when the beans are tender and taste as you go so you dont overdo it.

3) Toast and rinse the rice first. Rinsing gets rid of extra starch so the rice stays fluffy, and a quick toast in the fat gives nuttiness and helps the grains stay separate. If you want richer flavor use a bit of lard instead of all veg oil.

4) Mash about a cup of the beans in the pan to thicken the sauce, then finish with a splash of red wine vinegar or lime and a tiny pinch of sugar if it tastes flat. Fresh cilantro at the end brightens everything up, so add it just before serving.