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Inspired by the Cuban Black Beans and Rice I grew up with, this easy, homemade original will become a family favorite!
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5 from 1 vote

Black Beans and Rice

Recipe By: Bruce Bradley
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.

Ingredients

  • 2 cans 15 ounces each black beans, drained and reserve juice
  • 1 can diced tomatoes not drained (14.5 ounces)
  • 2 tablespoons oil olive or avocado oil
  • 1 1/2 cups onion diced
  • 1 cup diced bell pepper I usually use a 50/50 mix of green and red bell peppers
  • 4 cloves garlic minced
  • 1 teaspoon thyme
  • 2 bay leaves
  • 6 tablespoons apple cider vinegar

Season to taste with the following

  • salt and pepper
  • hot pepper sauce of your choice

Rice:

Garnish Ideas:

  • lime wedges
  • green onions
  • cilantro
  • diced mango
  • sour cream

Instructions

  • In a 6-quart pot warm oil over medium heat and cook onion until it starts to soften and become translucent. Add garlic and bell peppers. Cook another 2-3 minutes.
  • Add tomatoes, black beans, thyme, and bay leaves. Cook for 4 minutes. Add vinegar and reserved juices from beans. Cook for another 5-10 minutes then season to taste with salt, pepper, and hot pepper sauce.
  • Remove bay leaves. Serve over brown rice and garnish as desired.

Notes

We recommend using organic ingredients when possible.
If using dried black beans, prepare first and make enough for 3 1/3 total cups.
If you prefer fresh tomatoes use about 1 1/2 cups, diced.
For seasoning I use about 1 teaspoon salt, 3/4 teaspoon pepper, and 1-2 teaspoons of hot pepper sauce.