Black Beans and Rice

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A delicious New Orleans inspired recipe that can either be eaten alone as the main course or as a side to gumbo.

Preparation time:
Cooking time:

Serves: four to six

Dietary guidance: v 

Tags: main · side · cajun ·


1 1/4 cups dried black beans
2 Tbsp olive oil
1 cup chopped onion
1 cup chopped green bell pepper
5 or 6 large minced garlic cloves
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
1 Tbsp red wine vinegar
3 cups water
1 x 6oz can tomatoe paste
1 Tbsp chopped fresh cilantro
2 Tbsp sour cream
1/4 cup chopped green onions
1/2 cup chopped fresh tomatoe
3 cups cooked rice (for serving)


Wash and sort beans. Place in a pot and cover with two inches of water. Allow to soak over night (or at least 8 hours). Drain and set aside.

Heat a large pot/ Dutch oven over medium high heat. Add the olive oil and saute the onion, green pepper and garlic until tender.

Add the beans, salt, pepper, red pepper flakes, wine vinegar and water. Bring to a boil. Cover, reduce heat and simmer until beans are tender, stirring occasionally (about 1 - 1 1/2 hours). Do not allow beans to dry out - add a little water if it becomes necessary.

Stir in the tomatoe paste and cook for an additional 15 minutes. Serve over rice. Garnish each serving with tomatoe, green onion, sour cream and cilantro.


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