Savory Black Beans Rice Recipes
BEST BLACK BEANS AND RICE
Here's how to make the best black beans and rice! This classic Latin-style side dish is perfect with tacos or as a lunch idea.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Start the rice: use How to Cook Basmati Rice or Instant Pot White Rice.
- Mince the onion. Chop the pepper into a small dice. Mince the garlic.
- Drain and rinse the beans.
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through.
- Remove from the heat and add the lime juice. Serve garnished with fresh cilantro.
Nutrition Facts : Calories 229 calories, Sugar 1.6 g, Sodium 662.5 mg, Fat 5.2 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 38.2 g, Fiber 6.9 g, Protein 7.7 g, Cholesterol 7.6 mg
BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
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.
SAVORY BLACK BEANS & RICE
This is a great recipe I found on the back of a Ranch Style Brand can of Black Beans with Jalapeno Peppers. I recommend using organic brown rice and cooking it the long way (not instant) - it just tastes better.
Provided by Andrew Scriven
Categories Lunch/Snacks
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet.
- Add green pepper and garlic.
- Cook until pepper is tender.
- Stir in remaining ingredients except cilantro and rice.
- Heat to a boil; reduce heat.
- Cover and simmer 5 minutes, until pepper is tender.
- Stir in cilantro.
- Serve over rice.
Nutrition Facts : Calories 419.3, Fat 6.5, SaturatedFat 1, Sodium 6.4, Carbohydrate 74.8, Fiber 12.2, Sugar 1.5, Protein 15.1
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- Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
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- In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.
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Estimated Reading Time 1 min
- In a pot, combine the black beans, 5 cups water, and 2 teaspoons salt. Bring to a boil and boil for 10 minutes, stirring occasionally. Drain.
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From bawarchi.com
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- Drain, cool, and keep aside. , In a heavy saucepan, heat oil, add mustard and cumin seeds and urad dal. , Allow to splutter, add curry leaves and whole chilli, stir. , Add onions, cook till light pink and tender. , Add all the masalas, beans, salt, lemon juice, tomatoes, and stir. , Add rice and stir gently with a spatula, till the gravy coats rice evenly. , Cover and simmer for 2-3 minutes till hot. , Garnish with chopped coriander. , Serve piping hot. ,.
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