Black Beans N Rice Recipes

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QUICK AND EASY BLACK BEANS AND RICE



Quick and Easy Black Beans and Rice image

This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!

Provided by Paula

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups water
1 (15.5 ounce) can black beans
1 teaspoon ground cumin
1 beef bouillon cube
1 cup rice
½ teaspoon Creole seasoning, or to taste
½ teaspoon dried cilantro

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  • Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  • Gently stir Creole seasoning and cilantro into the beans and rice.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.9 g, Fat 5 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 468.7 mg, Sugar 0.8 g

CLASSIC BLACK BEANS AND RICE



Classic Black Beans and Rice image

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.

Provided by Dawn399

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Steps:

  • Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
  • Sauté until tender@8-10 minutes.
  • Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
  • Serve over white rice.
  • I like to mash a few of the beans with the back of a spoon to flavor the sauce.
  • Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

BLACK BEANS 'N RICE



Black Beans 'n Rice image

Use as a side or vegetarian main course with a salad. You could top with chopped green onions, chopped hard boiled eggs or sour cream. Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers.

Provided by Ambervim

Categories     One Dish Meal

Time 2h25m

Yield 24 serving(s)

Number Of Ingredients 24

16 ounces dried black beans
28 ounces crushed tomatoes
1 cup yellow onion, chopped
2 bell peppers, chopped
2 carrots, thinly sliced
1 cup celery top, chopped
4 teaspoons garlic
1 tablespoon canola oil
1 teaspoon basil
2 bay leaves
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
5 teaspoons oregano
2 teaspoons salt
1 teaspoon sugar
1 teaspoon thyme
1 teaspoon turmeric
2 tablespoons apple cider vinegar
5 cups dry rice, cooked
4 cups water, for beans

Steps:

  • Cover beans with water an soak overnight.
  • Drain. Add water in ingredient list and crushed tomatoes. Bring to a boil. Lower to simmer.
  • In a skillet saute the onions, bell pepper, celery tops and garlic in oil for 5 minutes, until tender. Add to beans.
  • Add all spices. Simmer for 2-2.5 hours.
  • Just before you place over rice in containers, stir in apple cider vinegar and remove and bay leaves.
  • For Small, place 1/2 cup + 1 tbs rice covered with 1/2 cup + 1 tbs beans in small container.
  • For Large, place 2.5 cups rice covered with 2.5 cups beans in large container.
  • Refrigerate or freeze, depending on how long it is before delivery date.
  • Note: There will be a little more rice than beans leftover. Enjoy!

Nutrition Facts : Calories 237.9, Fat 1.3, SaturatedFat 0.2, Sodium 249.7, Carbohydrate 49, Fiber 4.8, Sugar 1.4, Protein 7.7

BLACK BEANS 'N' RICE



Black Beans 'n' Rice image

"A co-worker who was born in Cuba helped me perfect the recipe for this hearty dish," reports Helen Simms of Lyons, Michigan. "Now it's one of our family's favorites. It's also a great way to use up leftover holiday ham."

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 12 servings.

Number Of Ingredients 16

1 pound dried black beans, rinsed
7 cups water
1 cup diced fully cooked lean ham
5 garlic cloves, minced
1-1/4 teaspoons pepper
1-1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaf
1/2 teaspoon liquid smoke, optional
4 cups chicken broth
2 cups uncooked long grain rice
1 tablespoon red wine vinegar
2 teaspoons olive oil
3/4 cup shredded reduced-fat cheddar cheese
3/4 cup chopped sweet red pepper
2 tablespoons chopped jalapeno peppers

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender., Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender., Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

Nutrition Facts : Calories 324 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 843mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BLACK BEANS AND RICE



Black Beans and Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h5m

Yield 16 servings

Number Of Ingredients 12

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
  • Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

BEANS AND RICE



Beans and Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon chile powder
2 plum tomatoes, chopped
2 cups cooked or canned black beans, soaked and rinsed
1 cup water
3 tablespoons chopped parsley or cilantro
4 cups white rice
Salsa, grated cheddar cheese, sour cream, chopped red onions or scallions for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

EASY BLACK BEANS AND RICE



Easy Black Beans and Rice image

Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!

Provided by Rita1652

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 large onion, chopped finely
1 red pepper, diced
3 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable broth, see my recipe posted or use store bought
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
4 cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil.
  • Add the onion,pepper and garlic and saute for 4 minutes.
  • Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
  • Add the spices and black beans.

Nutrition Facts : Calories 194.3, Fat 1.2, SaturatedFat 0.2, Sodium 464.2, Carbohydrate 37.4, Fiber 9.6, Sugar 1.5, Protein 8.9

GARBANZO BEANS 'N' RICE



Garbanzo Beans 'N' Rice image

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.-Michele Ridenour, Oswego, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 teaspoon dried oregano
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

Nutrition Facts :

ONE-POT RICE AND BEANS



One-Pot Rice and Beans image

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, weeknight, beans, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 yellow onion, chopped (about 1 ¼ cups)
1 3/4 cups chicken or vegetable stock or water
1 teaspoon salt
1 cup long-grain rice
1 (15.5-ounce) can black or pinto beans
Lime wedges or cilantro leaves, for garnish (optional)

Steps:

  • In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
  • Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
  • Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
  • Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams

BLACK BEANS AND RICE



Black Beans and Rice image

Make and share this Black Beans and Rice recipe from Food.com.

Provided by dicentra

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

cooking spray
1/4 cup onion, chopped
1/4 cup green onion, sliced
4 garlic cloves, minced
1 cup long grain rice
2 1/2 cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons finely chopped cilantro

Steps:

  • Spray saucepan with cooking spray. Heat over medium until hot.
  • Saute onions and garlic until tender; about 5 minutes.
  • Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
  • Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
  • Stir in cilantro, season to taste with salt and pepper.

Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 43.1, Fiber 6.8, Sugar 0.4, Protein 8.8

QUICK BLACK BEANS AND RICE



Quick Black Beans and Rice image

Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!

Provided by Kathy Miller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
½ teaspoon garlic powder
1 ½ cups uncooked instant brown rice

Steps:

  • In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 47.8 g, Fat 5.3 g, Fiber 8.8 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 552.4 mg, Sugar 4.8 g

MEXICAN BLACK BEANS AND RICE



Mexican Black Beans and Rice image

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Provided by DannyBoy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons coconut oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 stalks celery, chopped
1 tomato, chopped
½ cup frozen corn
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
¼ cup water, or as needed
2 cups cooked white rice
salt to taste

Steps:

  • Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
  • Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
  • Remove from the heat and stir in cooked rice until coated. Season with salt.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g

BEANS AND RICE DINNER



Beans and Rice Dinner image

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon canola oil
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.

BLACK BEANS & RICE



Black beans & rice image

A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Number Of Ingredients 2

250g basmati rice
2 x 400g cans black bean , drained and rinsed

Steps:

  • Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.

Nutrition Facts : Calories 222 calories, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

CREOLE BLACK BEANS 'N' SAUSAGE



Creole Black Beans 'n' Sausage image

Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings.

Number Of Ingredients 14

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

Steps:

  • In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.

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From eatthismuch.com


QUICK AND EASY BLACK BEANS AND RICE - BOWL OF DELICIOUS
2019-05-09 This Black Beans and Rice recipe uses canned beans as a shortcut and is SO quick and easy, vegan, healthy, and protein-packed, with phenomenal fresh flavor and texture. The whole family will love it! 5 from 27 votes. Print Pin Rate. Course: Dinner. Cuisine: Tex Mex. Prep Time: 5 minutes. Cook Time: 20 minutes. Total Time: 25 minutes. Servings: 4 servings. …
From bowlofdelicious.com


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