No ImageEasy Black Beans and Rice

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  1. Theresa

    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.

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  2. Rachel

    This has been my go to recipe for years. Thanks so much for all you’ve given us Elise!


  3. Big fan

    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.

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  4. Max T

    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

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  5. Latresha

    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

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