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Home > Black beans with rice

Black beans with rice

Recipe Information

Servings 6
Preparation Time 8 Hours
Cook Time 4 Hours
Total Time 12 Hours
Difficulty Easy
Main Ingredient Black Beans; Rice
Category Beans & Legumes; Rice & Grains
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Diet Low Fat; Low Cholesterol; Heart Healthy; Vegetarian; Vegan; Gluten Free


  • 1 pound dry black beans 

  • 7 cups water 

  • 1 medium green pepper, coarsely chopped

  • 1-1 1/2 cups onion, chopped

  • 1 tablespoon vegetable oil 

  • 2 bay leaves 

  • 1 clove garlic, minced

  • 1/2 teaspoon salt 

  • 1 tablespoon vinegar (or lemon juice)

  • 6 cups rice, cooked in unsalted water

  • 1 jar (4 ounces) sliced pimento, drained

  • 1 lemon, cut into wedges



  • Pick through the beans to remove bad beans. Soak the beans overnight in cold water. Drain and rinse.

  • In a large soup pot or Dutch oven, stir together the beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.

  • Reduce the heat and simmer, covered, 3-4 hours or until the beans are very tender. Stir occasionally and add water if needed.

  • Remove about 1/3 of the beans, mash, and return to the pot. Stir and heat through.

  • Remove the bay leaves and stir in the vinegar or lemon juice when ready to serve.

  • Serve over rice. Garnish with sliced pimento and lemon wedges.


Nutrition (per serving)

  • Calories: 561 cal

  • Total fat: 4g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 193mg