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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 13.8g	55%
	Sugars 5.9g
Protein 11.0g		21%
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Black Beans and Rice

Recipe #12569 | 30 min | 10 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: JMS0173
Oct 10, 2001

A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and

SERVES 2 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Ennoia

On Aug 29, 2009

Great recipe, though we doubled the amount of spices in with the beans. It turned out great (and I don't even like beans - this one was for my hubby!) We'll be making it again!

0 people found this review helpful

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From: Mandi Lynn

On Jul 7, 2009

It is a good recipe. I did not like the vinager at all. I have made it a few times without vinager and it turned out great. I cheat and use a rice cooker so I do not need the first part of the recipe.

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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.

9 people found this review helpful

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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!

5 people found this review helpful

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