Black Beans 'N' Rice

Black Beans 'N' Rice

"'A co-worker who was born in Cuba helped me perfect the recipe for this hearty dish,' reports Helen Simms of Lyons, Michigan. 'Now it's one of our family's favorites. It's also a great way to use up leftover holiday ham.'"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
  2. Return to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
  3. Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One serving (1 cup bean mixture with 1/2 cup rice) equals 324 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 843 mg sodium, 53 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 1 meat, 1 vegetable.

Reviews

21
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My family loves this recipe, but I did change it a little. A Cuban friend told me years ago that to achieve that velvety smoothness of black beans, that after they have been cooked tender, remo...

Most helpful critical review

Way too much water for the beans. I took some out and pureed them, but it was still way too thin. Not a bad taste, but nothing really special for me. I don't think I would make these again.

Most helpful
Most positive
Least positive
Newest

My family loves this recipe, but I did change it a little. A Cuban friend told me years ago that to achieve that velvety smoothness of black beans, that after they have been cooked tender, remo...

Quinten loved this recipe! I cut the recipe in half. I didn't have ham, cumin, or a bay leaf for the beans so i used cajun seasoning and only added salt to taste. I removed some beans and smashe...

I live in an area where black beans and rice are served often, and you never see cheddar cheese as a topping. We tried it, we didn't like it, so I would eliminate that in the future. I didn't ...

AWESOME! This recipe resembled my recipe for red beans and rice, so I thought I'd try it. I used a ham hock instead of lean ham. I added about a cup of chopped celery and a teaspoon of cajun sea...

Good recipe..not quite "the best". Needs tweaking though. Followed recipe as is but found we had too much liquid when beans were almost ready. We had to simmer uncovered to reduce liquid.Next t...

Added 1 green & red bell pepper & pkg of green onions (chopped in food processor) - changed water from 7 to 6 cups w/ chopped veggies. Next time I will sub the salt for Tony's Creole Seasoning....

Fantastic! Very filling too! Flavorful without being overbearing.

My Husband thinks this is the best Black Beans "N" Rice receipe he has ever had.

Excellent recipe! I didn't have any pork in the house, and it was still great. Added more salt to taste, and fresh oregano from the garden. will definitely make this again.

Other stories that may interest you