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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings The following items or measurements are not included below: sazon goya
Calories 298
Calories from Fat 66		(22%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 356mg		10%
Total Carbohydrate 48.2g		16%
	Dietary Fiber 7.5g	29%
	Sugars 1.4g
Protein 9.4g		18%
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Classic Black Beans and Rice

Recipe #46221 | 45 min | 15 min prep | add private note

⁽⁷³⁾ RATE IT NOW Print Recipe

By: Dawn
Nov 16, 2002

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or cider vinegar
2 cups cooked white rice

Directions

1
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
2
Sauté until tender@8-10 minutes.
3
Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
4
Serve over white rice.
5
I like to mash a few of the beans with the back of a spoon to flavor the sauce.
6
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

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Featured Reviews for This Recipe

From: KatrinaLaBonn

On Nov 22, 2009

0 people found this review helpful

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From: JungleLove

On Nov 14, 2009

yummmmmmmm. I used 1 pound of dried black beans and soaked them overnight. For seasoning, I used 1 teaspoon salt, 1 tablespoon oregano, 1 tablespoon cumin, and "Better than Bouillon" veg base (vegetarian).... I also put in a seeded and finely chopped jalapeno (it was barely spicy, i couldn't imagine this without it!!) I cooked it the same way described by Teresa except it took about 2.5 hours for the beans to be done (it takes a while but you get double the amount for the same price, or less! and more nutrients, you know you want those I served with brown rice to use it up.... good, white rice always tastes better though...... DELICIOUS!

0 people found this review helpful

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From: Carmine

On Aug 15, 2005

The first time I had black beans and rice was at a Sal & Carvao in Chicago - it was VERY good. I then got on recipezaar and checked for bb&r recipes. I found over 4000. This was the first one I tried and I do NOT need to try any others! I used the cider vinegar, and instead of salzon goya, I used: 2 tsp cumin, 1 tsp chicken buillon, 1/2 tsp garlic powder, and 1 tsp salt. I also increased the onion, green pepper, and garlic. Thank you for the recipe Dawn.

30 people found this review helpful

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From: Manami

On Jan 3, 2006

This recipe is very good and tasty! I wrote a review originally and I forgot to tell you how delicious it was. I, also, mentioned a way we use to serve it in Cuba, (BC)before Castro, we used to use very finely chopped onions on top with a drizzle of oil and vinegar. This makes a wonderful dish for a side as well as a main dish. Serve it with a nice salad and a warm loaf of bread and go to town. Thanks for posting Dawn, Diane

14 people found this review helpful

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