Black beans and rice is a favorite comfort food for us here at Casual Kitchen. Our recipe, which I’m going to share with you today, is authentic, vegetarian, laughably cheap, and highly scalable.
It’s also a really quick and easy meal to make: from start to finish, you should be able to make this dish in 20-25 minutes. Enjoy!
Classic Black Beans and Rice
4 Tablespoons olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
3-4 cloves garlic, minced or pressed
1 1-lb 13-ounce can black beans, undrained
1 cup water
2 Tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon oregano (more or less to taste)
1/4 teaspoon ground cumin
Optional for a spicier sauce: cayenne pepper to taste
Heat oil in a large non-stick pan, add onion, green pepper and garlic, and saute for 5-7 minutes until tender. Add all remaining ingredients, bring to a boil, then simmer for 10 minutes. Serve over rice.
Serves 4-6. Can be easily doubled.
A few brief recipe notes:
1) Feel free to experiment with the mix of spices in this dish. One alternative we’ve used is adding 1 1/2 Tablespoons of the dry spice mix (adobo seco) from Daisy Cooks!, which I’ll share with you here (we've modified it slightly, in part to reduce the salt content):
1 Tablespoon salt
3 Tablespoons garlic powder
3 Tablespoons onion powder
3 Tablespoons black pepper
1 1/2 teaspoons ground oregano
1 teaspoon ground cumin
Makes about 12 Tablespoons of mix; use 1 1/2 Tablespoons per batch of black beans.
You can keep any remaining spice mix in an airtight container for the next time you make this recipe.
2) Let’s quantify the risible inexpensivity of this recipe, shall we? The total cost of this dish runs approximately $3.50, which works out to about 65-70c per serving (!) including rice. God, I just love recipes like this.
3) Tune in a few days from now and I’ll share an embarrassing story about the very first time we made this recipe.
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