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Black beans with rice
Also known as frijoles negros con arroz · arroz con frijoles negros · rice and black beans · black bean rice
Black beans stewed soft with garlic and bay, spooned over white rice. Savoury, faintly sweet, and very filling.
Typical serving
440 kcal
usually 340–560 kcal
 Protein | 17 g |
|---|---|
 Carbs | 76 g |
 Fat | 7 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- soak the beans overnight, or use tins
Ingredients
Serves 4 · dimmer marks are storecupboard
- 300gdried black beans — or three drained tins
- 300glong-grain rice
- 1onion
- 4garlic cloves
- 2bay leaves
- 2 tbspoil
- 1 tbspcumin
Method
6 steps
soak · 8 hours walk awayBeans in cold water overnight.
boil · 1h 15m walk awayDrained, covered with fresh water and the bay, and cooked until tender. Salt only once they are soft — early salt keeps the skins tough.
fry · 10mOnion, garlic and cumin softened in the oil until sweet, then a ladle of beans mashed into it to make a paste.
simmer · 25m walk awayThat paste stirred back through, and the pot left half-covered so the liquid reduces into a sauce rather than staying a broth.
- boil · 15m walk away
Rice on separately, rinsed, lid, lowest heat.
finish · 2mBeans over the rice. Together they carry the full set of essential amino acids, which is why the pairing turns up right across the Americas.
Worth knowing
The beans are cooked with the pot only half covered so the liquid reduces into a sauce rather than staying a broth.
Rice and beans together supply the full set of essential amino acids — a pairing that arose independently across the Americas.
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