One of our favorite fast meals is Black Beans and Rice. It took me a few years to warm up to the idea of eating black beans and rice because I never thought I would like it. It’s inexpensive and very filling.
This is now one of my favorite ALL-TIME recipes – and it’s also my go-to recipe when I have no idea what to make (which seems to happen a lot in the summer).
These black beans are fantastic and packed with flavor. Trust me, they will knock your socks off.
You can make this entire meal for around $4 and have leftovers for lunch the next day! My black beans and rice recipe was adapted from the recipe in the Dinosaur BBQ Cookbook; here’s how I make it:
The Perfect Black Beans and Rice Recipe
While this meal isn’t grilled, I find myself making it quite a bit in the summer. It’s light and easy.
To start with, you could use dried black beans and soak them overnight. And then rinse them… I’ve done it a few times this way.
But 99% of the time, I just use a couple of cans of black beans. It’s so much easier, and it turns out just as good.
And nutritionally, they’re on par with dried ones, maybe better… it turns out that canning is actually a great way to lock in the nutrients in the beans.
Anyway, I’ve always had great luck with canned beans. This recipe is one of those ones that I seem to always have the ingredients for on hand when it’s Thursday and my refrigerator is bare.
By the way, did you know that 49% of Americans run out of food by Thursday?! That’s why it’s important to have pantry recipes like this on hand, so you don’t spend a ton of money going out to eat.
And it couldn’t be easier with the recipe – 20 minutes later, dinner is done. And I have hardly any dishes to wash.
The kids like this one, usually wrapped in a tortilla. Me? I serve it over rice, topping it with cilantro, shredded cheese, sour cream, and crushed tortilla chips. Then, I mix it all up for a tasty bean bowl!
To start, mince an onion and a green pepper. Cook them in olive oil to get them nice and soft. Add some garlic and cook them a little more.
Then, you add all the other ingredients and stir to combine. Cook for a few more minutes to let the flavors blend.
That’s it. A perfectly balanced, healthy, and quick meal – thanks to canned black beans.
Black Beans and Rice
Ingredients
- 2 tbsp Vegetable Oil
- 1 onion chopped
- 1 green pepper chopped
- 3 large garlic cloves pressed with garlic press
- 2 tsp. cumin
- 1 Tbsp. oregano
- 1 tsp. kosher salt
- 1 Tbsp. brown sugar
- 4 tsp red wine vinegar
- 1/2 tsp Tabasco sauce or any hot sauce you like
- 1/4 cup red wine or dry sherry
- 2 cans black beans 15 oz cans
- 2 cups brown rice cooked - we use this rice cooker
Instructions
- Add oil to pan on medium high heat. Sautee green peppers and onions, season with salt and pepper to taste.
- When peppers and onions are softened, add the pressed garlic and cook for 1 more minute.
- Rinse your canned black beans. *HINT* Rinse until there are no more bubbles left in the strainer.
- Add black beans to the pan.
- Add dry spices (cumin, oregano, kosher salt, brown sugar).
- Add liquid ingredients (red wine vinegar, tabasco/hot sauce, red wine).
- Sautee for 3 more minutes until warm throughout.
- Serve over brown rice.
- Top with sour cream, shredded cheddar cheese, and crushed tortilla chips.
Notes
Nutrition
Recipe Substitutions
When it comes to tweaking this black beans and rice recipe, the possibilities are endless, allowing you to customize it to your taste or what you have on hand.
Here’s how you can make substitutions for each component:
The Beans
As I said before, I sometimes use canned beans and sometimes dried black beans to make this recipe even cheaper.
The black beans are a key ingredient, but don’t feel limited to just black beans.
You can easily substitute them for other types of beans, such as kidney beans, pinto beans, or chickpeas.
Each type of bean has a unique texture and flavor, so feel free to experiment with what you like best or what’s in your pantry.
Kidney beans add a hearty bite, pinto beans provide a creamy texture, and chickpeas give a slightly nutty flavor that pairs well with the spices in the dish.
The Rice
For the rice, if brown rice isn’t your preferred grain, there are plenty of alternatives that work just as well, both short and long-grain options plus non-carb options!
White rice is a classic option that cooks quickly and has a neutral flavor, making it a great canvas for the seasoned beans.
There’s also short-grain or long-grain white rice, so again, there are endless alternatives! We prefer short-grain rice, especially jasmine rice, but it’s all about the texture you like in your meals.
Quinoa is another excellent choice, offering a slightly nutty flavor and a boost of protein, making the dish even more nutritious.
If you’re looking to cut back on carbs, cauliflower rice is a fantastic low-carb substitute that adds a subtle vegetable flavor and blends seamlessly with the other ingredients.
You can cook whatever rice or rice substitute you like, but I highly recommend cooking it in chicken broth or bone broth, whatever you prefer- just for more flavor and more nutrition!
The Spices/Seasonings
Spices and seasonings are the heart of any dish, and this rice and black beans recipe is no exception.
If you’re not a fan of cumin or oregano or simply want to change things up, there are plenty of options.
Chili powder or cayenne pepper are great substitutes that adds a smoky, slightly spicy flavor that pairs well with the beans.
Smoked paprika can also be a fantastic alternative, lending a deep, smoky taste that enhances the overall depth of the dish.
As for the red wine or sherry in the recipe, if you don’t have either on hand or prefer to skip the alcohol, there are simple substitutions that will still provide the necessary acidity.
Alternatively, a splash of lime juice or apple cider vinegar can brighten up the flavors and add a touch of tanginess, ensuring the dish remains balanced and flavorful.
The Veggies
While the recipe calls for onions and green peppers, feel free to add in or swap out vegetables based on your preference or what’s in season.
Vegetables can also be swapped out or added in—think diced tomatoes, corn, or zucchini for an extra boost of flavor and nutrition.
Diced tomatoes add a juicy burst of flavor and a touch of acidity that complements the beans beautifully.
Corn kernels bring a slight sweetness and a bit of crunch, balancing the savory notes of the dish.
Zucchini is another great addition; its mild flavor and tender texture make it a perfect match for the other ingredients.
Serving Suggestions
I make it as a little bean bowl, where the beans are the star of the show. It’s like a copycat Chipotle bowl without any of the meats added.
But there are many ways to use cooked black beans! This black beans and rice recipe is wonderfully versatile.
You can enjoy it wrapped in a tortilla for a quick burrito or use it as a filling for tacos, topped with guacamole, salsa, and a squeeze of lime.
For something different, try stuffing it into bell peppers and baking them until tender. The leftovers make an excellent breakfast bowl when topped with a fried or poached egg.
If you’re in the mood for something lighter, serve the black beans and rice over a bed of mixed greens with avocado, cherry tomatoes, and a drizzle of lime vinaigrette for a satisfying salad.
Final Thoughts
This black beans and rice recipe has become a favorite of mine, particularly when time is short or when I’m unsure what to cook. It’s an easy, budget-friendly, and incredibly satisfying meal that’s full of flavor.
The dish is adaptable to whatever ingredients you have on hand, making it a versatile staple in any kitchen.
Whether you enjoy it over rice, wrapped in a tortilla, or as a topping for a salad, this recipe is sure to please everyone at the table.
Give it a try, and you’ll see how effortless it is to prepare a delicious, crowd-pleasing meal.
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[…] Canned Black Beans – we make our Black Beans and Rice from these a few times per […]
Loved this dish. Added some corn and a touch more Tabasco. Will definitely make it again.