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I have eaten black beans and rice (usually coconut) on at least 20 caribbean islands, scuba diver, and that is a lot more beans then I have ever seen. Not saying that wouldn’t be good but I half that amount. I make this on a regular basis about twice a month.
By the way I cook a lot of your recipes and each one seems to work out fine for me. A hearty thanks for that.
Thanks for reading and cooking with us! It’s funny, I’ve always wanted MORE beans in my black beans and rice, but I’ve not scuba dived on a single Caribbean island. I’m sure of I had black beans and rice (rice and black beans?) in situ I’d like them any which way.
This is the recipe I was looking for. Tastes delicious. I used jasmine rice and roasted red peppers. I diced the peppers rather than slice thin. Highly recommend
Recipe sounds delicious. Want to make it tonight. Are the nutrients, per serving, available for this dish?
Hi, Karen! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
can I substitute red beans or pinto?
Hi Lisa, each of those beans has its own distinct flavor. Both I think would do well prepared this way.
How much does this make? It says six servings but doesn’t say how much is a serving. I need a cup of refried black beans for a recipe and this looks great.
Hi Theresa! Yes, the recipe yields 6 servings. If you want to make a cup of refried black beans, I don’t think you will have an issue, because you’re using two cans of black beans for this recipe. Should be plenty!
This has been my go to recipe for years. Thanks so much for all you’ve given us Elise!
This is a very helpful recipe. I have a “go to” recipe for Puerto Rican style chicken (pan seared and then simmered in a “sofrito” made from scratch), and this give me an alternative to “arroz con gandules” (pigeon peas and rice).
Love the splash of vinegar.
Is the vinegar just for flavor? Also, your chicken sounds amazing.
Maybe I am a dummy, but in step 2, when it says: “Bring to a boil, reduce heat, cover and simmer for 5 minutes”, I don’t understand what there is to boil, other than 2 tbls of vinegar, after having washed and drained the beans.
I added a bit of water so that there was something to boil.
Also, what’s the function of the vinegar, for flavor only? I would probably try again without the vinegar, if it’s only purpose is to add flavor.
Yes, simmer the vinegar, which heat the beans. The acid in the vinegar intensifies the flavor of the dish, so I would not omit it. ~Elise
I was also wondering when it said bring to boil. There was hardly any liquid. Hmmm.
I just clarified the wording in the recipe so it is more clear that you want the vinegar to simmer.
I also have dry black beans. Once I soak them overnight what is the next step. I dont have a pressure cooker. Do I boil them & then add them into the already cooked rice
You cook like any other dried bean.
Thanks for the great beans and rice recipes! I am German who is making rice and beans for 40 people for the first time. Our church has a welcome dinner for the migrants who come to a large local corn grower for harvest. Now I feel confident I will be able to make them feel like they are getting a “taste of home” and not some bland, unfamiliar dish!
Not sure how I feel about the oregano. Otherwise, absolutely delicious!! Even added some cumin, mmmmm
Yummy recipe….I’ve made something very similar in the past. I use Basmati rice almost exclusively with black beans…they compliment each other well, especially when mixed with cilantro and lime!
I have made this recipe alot, especially when for some reason we are low on money during a week and need to make a budget recipe. Just want to say that we often add some kielbasa to get some meet in the dish and it is quite good. Thanks for this recipe…Elise
I loooooove this. It makes me miss Costa Rica so bad. I could live off of gallo pinto and ceviche (and margaritas).
What a great dish! I added a serrano pepper for added spice. I also added a 14oz can of diced tomatoes, though I don’t know whether I’ll do that the next time. Following other comments, I also added a dash of cumin. And for health reasons, I used brown rice. An excellent combo! Thanks so much.
This was disappointing. Not much flavor. Needs lots of sprucing up. It’s healthy, but not much else.
I suggest checking out the spicy citrusy black beans recipe if you are looking for more flavor. ~Elise
I have been making my own version of Black Beans and Rice for years. I always saute garlic and red pepper flakes in olive oil first, sometimes adding chopped green onion, or any onion. Then I add the black beans, cumin, hot sauce or jalepenos, and some kind of citrus like fresh lime juice or orange juice. I have even used fresh grapefruit juice when in a bind! I also add a bit of brown sugar. Then with the fair amount of citrus juice that I have added, I slowly simmer the beans for a bit so they absorb flavor. I like to keep the dish fairly wet. At the end I add some thawed sweet corn and chopped carrots to give it some “health”, and cilantro if I have it around. Then I put some basmati rice in a bowl, top it with the beans, then top that with shredded Monteray Jack! It is a meal in itself and my kids love it.
I’ve been using this beans and rice recipe for a long time now. I was initially drawn in by the beautiful photo and I stick with it because it’s easy to make and easy to vary, but always draws loads of compliments from friends who try it. Thanks so much Elise and family!
I thought this needed a little extra flavor, so I added feta cheese crumbles – worked well.
Elise, I love your website. You do a nice job, and your passion for good food really comes through!
Thanks John! Good suggestion on the feta crumbles too. :-) ~Elise
I loved the color in this dish. I used red, green and orange peppers. I was hoping for a little more umph in flavor, but I served it as a side to enchiladas and it was perfect. Thank you!