Dry black beans and rice recipe

Black beans and rice is a classic and hearty dish enjoyed in various cuisines worldwide. It’s delicious and nutritious, providing a balanced combination of protein and carbohydrates. In this recipe, we’ll use dried black beans and rice to create a flavorful and satisfying meal. Here’s a step-by-step guide on how to make this dry black beans and rice recipe within a 1000-word limit.


For the Black Beans

  • 1 cup dried black beans
  • 4 cups water
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for sautéing

For the Rice

For Garnish (Optional)

  • Chopped fresh cilantro
  • Lime wedges
  • Sliced avocado
  • Salsa
  • Sour cream


  • Large saucepan with a lid
  • Medium saucepan with a lid
  • Strainer or colander
  • Wooden spoon or spatula
  • Serving platter or individual plates


Preparing the Dried Black Beans

  1. Rinse the Beans: Start by rinsing the dried black beans under cold running water. Place them in a strainer or colander and give them a good rinse to remove dirt or impurities.
  2. Soak the Beans: Combine the rinsed dried black beans in a large saucepan with 4 cups of water. Bring the water to a boil over high heat and let it boil for about 2 minutes. Then, remove the saucepan from the heat, cover it with a lid, and let the beans soak for 1 hour. This helps soften them and reduces cooking time.
  3. Sauté Aromatics: Heat a drizzle of olive oil over medium heat in another large saucepan. Add the finely chopped onion, minced garlic, and green bell pepper. Sauté the vegetables until they become soft and fragrant, usually for about 5-7 minutes.
  4. Add Spices: Stir in the ground cumin, dried oregano, bay leaf, salt, and pepper into the sautéed vegetables. Cook for an additional minute to release the spices’ flavors.
  5. Cook the Beans: Drain the soaked dried black beans and add them to the saucepan with the sautéed vegetables and spices. Add enough water to cover the beans by about 2 inches. Bring the mixture to a boil, reduce the heat to low, cover the saucepan, and simmer for 1 to 1.5 hours, or until the beans are tender but not mushy. Be sure to check the water level occasionally and add more to keep the beans covered.
  6. Adjust Seasoning: Taste the black beans and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaf.

Preparing the Rice

  1. Rinse the Rice: While the dried black beans are simmering, rinse the rice under cold running water in a strainer or colander. Rinse until the water runs clear.
  2. Cook the Rice: In a medium saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork.

Serving Dried Black Beans and Rice

  1. Serve: To serve, spoon a generous portion of cooked rice onto a serving platter or individual plates. Top the rice with the prepared dried black beans and their flavorful sauce.
  2. Garnish (Optional): Garnish your dried black beans and rice with chopped fresh cilantro, lime wedges, sliced avocado, salsa, and a dollop of sour cream if desired. These garnishes add extra flavor and freshness to the dish.
  3. Enjoy Your homemade dried black beans and rice. You are now ready to enjoy! This dish is delicious on its own or as a side dish to complement other Mexican or Latin American dishes.

Tips for Making Perfect Dried Black Beans and Rice

  • You can use canned black beans instead of dried beans to save time. Simply drain and rinse the canned beans, then sauté them with the aromatic vegetables and spices for 10-15 minutes.
  • Experiment with Different Types of Rice: Some prefer brown rice for a nuttier taste and added nutrition. For a different flavor profile, you can also use other varieties, like jasmine or basmati rice.
  • Customize Your Garnishes: Customize your garnishes to suit your preferences. You can add sliced jalapeños for some heat, diced tomatoes for freshness, or shredded cheese for extra richness.
  • Leftovers: Leftover dried black beans and rice can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave when ready to enjoy.


Homemade dried black beans and rice is a flavorful and nutritious dish that’s easy to prepare. You can create a satisfying meal perfect for any occasion with the right ingredients and steps. Whether you enjoy it as a vegetarian main dish or a side, dried black beans and rice are a versatile and delicious addition to your culinary repertoire.

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