Monday, June 27, 2011

Black Beans and Rice

{Meatless Monday}

I have used the same, simple recipe for YEARS to make black beans and rice.  I have also had another recipe in my box from years ago that I cut out of Better Homes and Garden.  For some reason, I have never gotten around to making this one until now...and I will never go back!  It is so flavorful.  My old one has diced tomatoes in it and it was a little more bland.  But this one has red wine vinegar and cumin that gives it a wonderful taste.  It is very simple and a very inexpensive dinner!

 I recently canned black beans with the help of my mother (since it was my first time with a pressure canner--I thought I'd enlist some experience!).   My 26 lb. bag of dry black beans cost me just under $17.  Unbelievably...I got the equivalent of 100 pints out of that bag!  Can you say cheap??  So for one pint (a bit more than one can worth), the beans cost 17 cents!
This is about half of what I got...the rest are already down in storage in our crawl space.    I use A LOT of black beans since I started using black bean puree as an oil substitute in my muffins, quick breads, brownies, and my banana or zucchini cakes.  It makes them SO moist and works TONS better than applesauce.  AND you are adding protein instead of extra sugar!  (More on that later!!  I am planning on posting my favorite recipes to substitute!)

Here's what you need:
2 cups long grain rice--cook to your preference.  I use 2 tsp. bouillon and 4 cups water.

1 med. onion, chopped
1 large green or red pepper, chopped
2 medium cloves garlic, minced
2 15 oz. cans black beans--undrained
1 c. chicken broth
2 T red wine vinegar
2 bay leaves
1/2 tsp pepper
1/4 tsp. cumin
1/2 tsp salt
1/2 cup green onions, optional for garnish

Saute the onion, green/red pepper, and garlic in 2 T olive oil until vegetables have softened, about 5 minutes.  Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and salt.

Cover and bring to a boil. Reduce heat and let simmer for 10 minutes.  ( I actually don't cover mine at all...I let some of the liquid boil off while it simmers.)

Remove the bay leaves.  Serve over rice, topped with green onions.

Super easy and a quick inexpensive thing to throw together!  We will be having this at least every other week now.  It's a great way to stretch the food budget since I've already got the canned beans!! 


  1. To make it cheaper you could use dry beans (if you don't already have the canned beans on hand). Dry beans are so easy, and so much cheaper than the canned ones. Just make sure you don't add the salt until the last 30 minutes of cooking the beans or they will never get quite soft enough.

  2. Made this tonight and it was a hit!