Servings
Font
Back
5.0 from 3 votes

One-Pot Rice and Beans - Moro de Habichuelas Negras Dominicana

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
8 hrs 10 mins
Cook Time
2 hrs
Total Time
10 hrs 10 mins
Servings: 6
Calories: 390 kcal
Course: Others

Ingredients

  • 1 cup dried black beans
  • 8 cups cold water + 6 cups for cooking
  • 2 tsp kosher salt divided
  • Pinch of baking soda
  • 2 cups long-grain white rice
  • 2 Tbsp extra-virgin olive oil
  • 1 medium red onion finely diced
  • 1 large green bell pepper seeded and finely chopped
  • 4 cloves garlic peeled and minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 3 tsp sea salt
  • 1-1/2 tsp freshly ground black pepper
  • More water if needed
  • 1 Tbsp unfiltered apple cider vinegar
  • 2 Tbsp fresh cilantro leaves finely chopped

Instructions

    Cup of Yum
  1. Get all your ingredients together.
  2. Pick through the beans to remove any stones. Rinse the beans well in a colander under cold water. Place the beans in a large bowl with 1 teaspoon of kosher salt. Cover the beans with 8 cups of water. Allow the beans to soak at room temperature for at least 8 hours.
  3. Drain the beans. Place them in a large heavy-bottomed pot or Dutch oven over high heat. Pour in 6 cups of filtered water and add 1 teaspoon of salt and a pinch of baking soda. Bring to a boil, then reduce the heat so the beans are at a simmer. Cook uncovered for 1 to 1-1/2 hours until the beans are tender.
  4. Drain the beans over the bowl you soaked them in to catch the cooking liquid or bean broth. You want 4 cups of broth.
  5. Place the rice in a fine sieve and rinse it under cold water until the water runs clear.
  6. Using the pot that you cooked the beans in over medium-high heat, add the olive oil. Once it is warmed through, stir in the onion, bell pepper, and garlic. Cook the aromatics and pepper until the onions are translucent and soft, approximately 5 minutes.
  7. Add the cumin, oregano, bay leaf, rice, 2 teaspoons of salt, and freshly ground pepper. Stir for approximately 1 minute until all the rice is coated in oil and everything is well combined.
  8. Add the cooked beans along with 4 cups of their broth to the pot. Add water if needed to make sure you have 4 cups of liquid. Stir in the vinegar, cilantro, and 1 more teaspoon of salt. Bring to a boil. Then, turn down the heat to a slow rolling simmer. Cook uncovered until most of the liquid is absorbed, approximately 15 minutes.
  9. Using a fork, give the rice a light stir. Reduce the heat to the lowest setting. Cover the pot with a well-fitting lid and continue to cook for 20 minutes.
  10. Uncover the pot and allow the rice and beans to sit off of the heat for about 5 minutes. Then, fluff with a fork and serve with garnishes and sides.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 72g (24%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1170mg (49%) Potassium 600mg (17%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 25IU (1%) Vitamin C 2mg (2%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 72g 24%
Protein 12g 24%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1170mg 49%
Potassium 600mg 13%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 25IU 1%
Vitamin C 2mg 2%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.