Black Beans & Rice
I have been making Black Beans and Rice since I was in high school. Oddly enough, my brother, who survived childhood on little more than peanut butter and jelly sandwiches, Oatmeal Creme Pies and Raisin Bran was a fan of my Black Beans and Rice. The thing is, I never wrote down a recipe. So when I decided to write this post, I had never measured an ingredient. Sometimes I would add canned diced tomatoes or chopped fresh bell peppers, other times I didn’t. I have used all kinds of ham or didn’t use it at all. Needless to say, I had to make it a few times to get the amounts the way I liked. However, this is a very forgiving recipe. It never really ends up being a flop, just a little different. So don’t be afraid to play around with the spices and ingredients if you want to mix things up. This version is pretty traditional without any extras. Simple, straightforward and incredibly good comfort food.
Quick & Easy
I usually buy the packaged cooked and diced ham to make this quick and easy. By all means, feel free to use leftovers, smoked or cured meat. As long as you like the taste of it, it will flavor the beans well. I usually like a very small dice that is smaller than the beans, but in these pictures I cut a larger dice. It is great both ways, there’s no right or wrong. I put the onions and ham in the pan at the same time because they cook at the same speed. Then I add the garlic to get it softened up and releasing it’s awesome flavor. Next, the seasonings and black beans go in. Let the flavors marry for a bit, then stir in the fresh cilantro just before you serve it.
Mix it up
I love to make a taco themed buffet for brunch or lunch to serve a crowd. A nice mix of options would include scrambled eggs, Black Beans and Rice, my Coconut Rice, Veggie Tacos with Cilantro Lime Slaw and Coconut Lime Shrimp Ceviche for a fantastic feast. Coconut Tres Leche Cake is an amazing option for dessert with this meal too. Pour some Margaritas and it will be a blast!
Black Beans & Rice
Click Stars to Rate Recipe:Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 cup cooked or smoked ham, diced
- 3 large cloves fresh garlic, peeled & finely chopped
- 3 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1/8-1/4 tsp Chipotle Powder
- ½ cup chicken stock
- salt and pepper to taste
- 2 15 oz. cans black beans, drained
- ⅓ cup fresh cilantro, chopped
- 2 cups dry white rice, approximately 4 cups cooked
Instructions
- Cook rice based on package directions.
- Heat olive oil in medium saucepan over medium heat. Add diced ham and onion. Cook until onion is softened some and ham is lightly browned.
- Add garlic, salt and pepper to the ham mixture. Stir and let cook for 2-3 minutes until garlic is softened and fragrant, but do not let it brown. Add remaining seasonings and stir well to combine. Add black beans and turn heat to low. Stir to combine ingredients well, then cover and let simmer on low for about 10 minutes. Stir from time to time. If it is sticking to the bottom or getting dry, you can add more chicken stock.
- Turn off heat and let sit covered for 10 minutes. Stir in cilantro when ready to serve with cooked rice.
