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Black Beans And Rice

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rice dishes•latin american•vegan, gluten-free
130 minutes•6 servings•

Ingredients

  • 16 ounces dried black beans – rinsed and picked over
  • 8 cups water
  • 2 leaves bay
  • 2 tbsp olive oil
  • 1 medium onion – finely chopped
  • 1 medium green bell pepper – finely chopped
  • 4 cloves garlic – minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp red wine vinegar
  • 1 tsp sugar (4.2g)
  • 2 cups long-grain white rice – rinsed
  • 3 cups water
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • cilantro – chopped (for serving)
  • lime wedges – for serving
Black Beans and Rice

Instructions

  1. 1.

    Rinse and pick over the dried black beans, discarding any debris.

  2. 2.

    Combine the beans, 8 cups water, and bay leaves in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer, partially cover, and cook until the beans are just tender, 60–75 minutes, adding hot water as needed to keep them submerged.

  3. 3.

    While the beans simmer, heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and green bell pepper and cook, stirring, until softened and lightly translucent, 6–8 minutes. Stir in the minced garlic, ground cumin, and dried oregano; cook until fragrant, about 1 minute.

  4. 4.

    Stir the sofrito into the pot of simmering beans along with the kosher salt and freshly ground black pepper. Continue to simmer, uncovered, until the beans are creamy and the broth has thickened to a saucy consistency, 20–30 minutes, adding a splash of water if the pot looks dry.

  5. 5.

    Stir in the red wine vinegar and sugar. Adjust seasoning to taste, then discard the bay leaves and keep the beans warm over low heat.

  6. 6.

    Rinse the long-grain white rice under cold water until it runs clear. In a medium saucepan, bring 3 cups water, 1 tbsp olive oil, and 0.5 tsp kosher salt to a boil. Add the rinsed rice, stir once, cover, and reduce heat to low. Cook until the water is absorbed and the rice is tender, 15–18 minutes; remove from heat and let stand, covered, 10 minutes, then fluff with a fork.

  7. 7.

    Spoon the rice into bowls and ladle the black beans and some of their broth over the top. Garnish with chopped cilantro and serve with lime wedges.

Black Beans and Rice is a comforting, everyday staple across Latin America, prized for its balance of creamy beans, aromatic broth, and fluffy white rice. The beans simmer with a savory sofrito of onion, bell pepper, and garlic, rounded by warm cumin and oregano, then brightened with a touch of vinegar. Served over tender long-grain rice, the result is deeply flavorful, satisfying, and naturally plant-based.

Its roots span the Caribbean and the Americas, reflecting Iberian and West African influences carried through colonial trade and migration. In Cuba and Puerto Rico, similar preparations anchor daily meals, while related rice-and-bean pairings appear from the Andes to Brazil. Whether presented as beans ladled over rice or cooked together in regional variants, the dish represents thrift, nutrition, and tradition in one pot.