Southern Black Beans and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
1172 kcal
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Course
Main Course
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Cuisine
American
Southern Black Beans and Rice
Description
This recipe starts with sautéing onions, garlic, red bell pepper, and celery in olive oil until just tender, forming a savory vegetable base. Fresh thyme, canned diced tomatoes, drained black beans, and cooked diced ham join the pan along with spices and hot sauce. The mixture simmers for several minutes to meld flavors and soften the beans.
Meanwhile, the rice cooks separately with butter and salt until fluffy and tender. Served together, the beans spooned over the rice create a hearty, comforting dish with layers of texture from creamy beans and chunky vegetables.
Garnishes such as red wine vinegar, fresh tomato, chopped chives, salsa, and sour cream add acidity, color, and creaminess, allowing customization at the table. The dish works well as a main or side dish, making it versatile in a southern-inspired meal.
Leftovers store well refrigerated for a couple of days and reheat simply. Omitting ham converts it to a vegetarian preparation. The recipe yields about six main servings or more when accompanying other dishes.
Ingredients
For the beans:
- 2 tablespoons olive oil
- 1 onion diced, medium
- 2 cloves garlic minced
- ½ red bell pepper diced, medium
- 2 ribs celery diced
- 4 talks thyme fresh
- 14.5 ounces diced tomatoes canned with juice
- 30 ounces black beans drained and rinsed, canned
- 8 ounces ham cooked, diced
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 ½ teaspoons oregano dried
- 10 dashes Tabasco sauce
For the rice:
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon butter
- 1 cup rice
For garnish:
- red wine vinegar
- tomato chopped, fresh
- chives chopped
- salsa
- sour cream
Instructions
- In a large, deep skillet heat the olive oil over medium high heat.
- Add the onion, garlic, red bell pepper, and celery. Cook, stirring frequently, until the vegetables are crisp-tender.
- Add the thyme, tomatoes, beans, ham, salt, black pepper, oregano, and Tabasco. Stir well. Reduce the heat to low and cook 30-40 minutes or until the beans are tender.
- While the beans are cooking, prepare the rice.
- In a medium saucepan, bring the water, salt, and butter to a boil. Add the rice, stir and bring back to a boil.
- Reduce the heat to low, cover and cook until rice is tender - about 20 minutes.
- Serve the bean mixture over rice. Remove the thyme stems before serving.
- Garnish with a drizzle of red wine vinegar and your choice fresh chopped tomatoes, chopped fresh chives, salsa, and/or sour cream.
Notes
- Makes 6 main dish servings or 8+ as a side.
- Store leftovers in an airtight container refrigerated for up to two days and reheat in microwave or stove.
- For a vegetarian version, omit the diced ham.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1172 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1172kcal | 59% |
| Carbohydrates | 193g | 64% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 114mg | 38% |
| Sodium | 1949mg | 81% |
| Fiber | 9g | 36% |
| Sugar | 166g | 332% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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