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A delicious plate of black beans and rice served with fresh herbs and spices.

Black Beans and Rice

A comforting and nutritious dish that combines black beans and fluffy rice, enhanced by aromatic onions and garlic. Perfect for busy weeknights or laid-back weekends.
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Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Latin American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup black beans Soaked overnight
  • 1 cup rice Any type of rice can be used
  • 2 cups water For cooking the beans
  • 1 medium onion, chopped Aromatic base
  • 2 cloves garlic, minced Aromatic base
  • 1 teaspoon cumin Adds rich flavor
  • Salt and pepper To taste
  • Optional: cilantro for garnish For added flavor and decoration

Method
 

Preparation
  1. Rinse and soak black beans overnight. Drain and rinse again.
Cooking Beans
  1. In a pot, add the black beans and 2 cups of fresh water. Bring to a boil, then reduce heat and let simmer for about 90 minutes or until tender.
Cooking Rice
  1. In a separate pot, cook rice according to package instructions.
Combining
  1. In a skillet, heat some oil over medium heat, add the chopped onion and garlic. Sauté until softened.
  2. Add cooked black beans, cumin, salt, and pepper to the skillet, mixing well.
Serving
  1. Serve the black bean mixture over rice and garnish with cilantro if desired.

Notes

Leftover Black Beans and Rice can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months.