Black Beans and Rice
Black Beans and Rice
  • Yield: 5 servings
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Black Beans and Rice

By 2015-05-12

Key Points

  • Serving size: 278 grams
  • Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
  • Dried beans need to be soaked before they are cooked.
  • The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. *Do not add salt to the soaking water. Drain water and rinse with fresh water.
  • To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out, beans should always be covered with water.
  • Eat beans for a good source of fiber, protein, iron, and vitamin B.

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Ingredients

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, green pepper and garlic. Cook until soft.
  3. Stir in tomatoes, black beans, 3 cups water, and chili powder.
  4. Bring to a boil and stir in rice.
  5. Reduce heat, cover, and cook until rice is cooked, about 30-40 minutes.
  6. Let stand for 5 minutes and then serve.
  7. Refrigerate leftovers.

 

Nutrition facts per serving

Black Beans and Rice

Photo Credit: “Bean-and-Rice Salad” by Natalie Maynor / CC BY 2.0