Classic and Simple: Black Beans and Rice
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 Servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Classic and Simple: Black Beans and Rice
Description
This recipe begins by sauteing chopped green bell pepper, onion, and minced garlic in olive oil until softened and tender. Canned black beans and diced tomatoes are then added alongside chicken broth, dried thyme, bay leaf, oregano, and water. The mixture is brought to a boil and then gently simmered for about 45 minutes until it thickens and the flavors meld well.
The seasoning with traditional herbs and the slow simmering process results in a savory sauce with a mild herbal aroma and gentle acidity from tomatoes. The addition of fresh cilantro at the end brightens the dish with a herbal freshness. Served over hot cooked white or brown rice, it makes a substantial and filling meal.
The recipe also provides instructions for an electric pressure cooker to speed the cooking—the sauté function for the aromatics and then pressure cooking the beans and broth, offering a convenient alternative.
Ingredients
- 4 teaspoons olive oil
- 1 medium green bell pepper seeded and chopped
- 1 medium onion finely chopped
- 5-6 cloves garlic finely minced
- 2 cans cans (16-ounces each) black beans rinsed and drained
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes
- 1 ½ cup chicken broth low-sodium
- ¾ teaspoon thyme dried
- 1 bay leaf
- ½ teaspoon oregano dried
- ½ cup water
- 2 tablespoons cilantro finely chopped, fresh
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 4-5 cups hot cooked white or brown rice
Instructions
- In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
- Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
- For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 79g | 26% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 125mg | 5% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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