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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (491g) Recipe makes 2 servings The following items or measurements are not included below: 1 can black beans 2 tablespoons balsamic vinegar |
||
| Calories 529 | ||
| Calories from Fat 107 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 270mg | 11% | |
| Potassium 830mg | 23% | |
| Total Carbohydrate 100.3g | 33% | |
| Dietary Fiber 13.7g | 54% | |
| Sugars 5.9g | ||
| Protein 11.0g | 21% | |
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Ingredients
- 1 can black beans (and liquid)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tomato, coarsely chopped
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon mild chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon dried oregano, crushed
- 1/2 teaspoon cinnamon
- black pepper
- your favorite hot sauce
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon oil (optional) or butter (optional)
Directions
1
Start the water boiling in a fairly large pot; add the fat (if desired).2
When it boils, add the rice.3
Stir for the first minute, then cover and turn the heat as low as possible.4
Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.5
Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).6
Saute the onion until aromatic, then add garlic; don't brown.7
Turn the heat down to medium low.8
Dump the whole can of beans in.9
Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.10
When rice is done (20 minutes), remove from heat.11
Serve beans over rice.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Black Beans
- Cuisine > South American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: feedn'9
On Nov 20, 2008
This is wonderful. Somehow I made it without the oregano and chili powder, but loved the taste, so will be making it again.
From: Chef #165501
On Nov 9, 2008
On, man, this is soooo good! Deserves more than five stars. I used about a cup of diced tomatoes in place of the fresh, red wine in place of the vinegar, omitted the cinnamon (just wasn't so sure about that) and cut way back on the oregano (used about half a tspn.). Too much oregano can just ruin a recipe and this just seemed like a lot to me. I also added several dashes of cayenne pepper to spice it up. Served it over brown rice. Can't wait until tomorrow so I can eat it again. Great recipe...quick and easy!
From: RobinW
On Aug 29, 2002
What great flavor from such a simple recipe! I've made this several times and this is now a staple in our house. I've served it as a side dish and as a vegetarian main dish. I had no problems with the recipe being too "soupy". I had problems only once, when I drained the black beans and the dish turned out too dry.
From: Lizzie-Babette
On Dec 1, 2002
Made just the black bean portion of this for DH's birthday dinner tonight - excellent! Since I was only doing beans and not rice, I backed off on the cinnamon, and put in some chipotle pepper powder rather than mild chili powder. Oh, and didn't have an onion, so added a bit of onion powder. Brought to a boil and then simmered until the canned beans were tender. Really delicious - DH LOVED it! Thanks for an excellent recipe!
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