Black Beans and Rice Recipes
There are several ways to prepare this bean and rice dish. The variation of seasonings takes them for simple to a more Caribbean cuisine. Either way they are nutritious and good for you. Substitute brown for the white rice and you move another bump up the healthy scale. This is a guide containing black beans and rice recipes
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This is such an economical and easy dish to make, not to mention delicious. On days when I don't have bread to make a sandwich for lunch or don't have anything else to pack for my lunch, I'll cook the rice while preparing breakfast in the morning. Then I grab the other items and assemble everything at work.
- 2 cups cooked rice
- 1 can black beans, drained
- sour cream
- black olives (optional)
Spoon some rice into a serving bowl, top with some black beans. Microwave on high until heated through. Top with salsa and sour cream. You can add some black olives if you'd like. Serves about 4.
Source: My own creation
By Mom of 1 from Wilkesboro, NC
- 1 Tbsp. vegetable oil
- 1 medium onion, chopped
- 1 can black beans, undrained (15oz.)
- 1 can stewed tomatoes (14oz.)
- 1 tsp. dried oregano leaves
- 1/2 tsp. garlic powder
- 1 1/2 cup instant brown rice, uncooked
In large saucepan, heat oil over medium high heat. 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.
By Robin from Washington, IA
November 7, 20050 found this helpful
A delicious Caribbean favorite that is cholesterol free and made with very little added fat.
- 1 lb dry black beans
- 7 cups water
- 1 medium green pepper, coarsely chopped
- 1-1/2 cups chopped onion
- 1 Tbsp vegetable oil
- 2 bay leaves
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 Tbsp vinegar (or lemon juice)
- 6 cups rice, cooked in unsalted water
- 1 jar (4 oz) sliced pimento, drained
- 1 lemon cut into wedges
- Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
- In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
- Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
- Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
- Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
- Serve over rice. Garnish with sliced pimento and lemon wedges.
Servings: 6 (8 oz)
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 193 mg
Source: National Heart, Lung, and Blood Institute