The PERFECT Black Bean and Rice Recipe

Published on June 9, 2016 by Lauren

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  • This post was part of the Cans Get You Cooking Blog Tour Campaign. All opinions are 100% my own.

    black beans and rice

    Folks, this is one of my favorite ALL-TIME recipes – and it’s also my go-to recipe when I have no idea what to make (which seems to happen lots in the summer). These black beans are just fantastic and so packed with flavor. Trust me, these will knock your socks off.

    So while this meal isn’t grilled, I find myself making it in the summer quite a bit. It’s light and easy.

    To start with, you could use dried black beans and soak them overnight. And then rinse them… I’ve done it a few times this way. But 99% of the time, I just end up using a couple cans of black beans. It’s just so much easier and it turns out just as good. And nutritionally, they’re on par with dried ones, maybe better… it turns out that canning is actually a great way to lock in the nutrients in the beans.

    black beans and rice

    So anyway – I’ve always had great luck with canned black beans. And this recipe is one of those ones that I seem to always have the ingredients for on hand when it’s Thursday and my refrigerator is bare… by the way, did you know that 49% of Americans run out of food by Thursday?! That’s why it’s important to have pantry recipes like this on hand, so you don’t spend a ton of money going out to eat.

    And it couldn’t be easier with the recipe – 20 minutes later using a knife, a pan, a wooden spoon, and a can opener, dinner is done. And I have hardly any dishes to wash.

    And the kids… they like this one. They usually wrap it up in a tortilla. Me? I serve it over rice, top with cilantro, shredded cheese, sour cream, and crushed tortilla chips. Then I mix it all up! So good!

    black beans and rice

    To start, mince an onion and a green pepper. Cook them in olive oil to get them nice and soft. Add some garlic and cook them a little more. Then you basically just add all the other ingredients and stir so that everything is mixed. Cook for a few more minutes to let the flavors blend.

    That’s it. A perfectly balanced, healthy and quick meal – thanks to canned black beans.

    If you are interested in more quick recipes that make great use of canned food items, check out Cans Get You Cooking.

    black beans and rice

    The PERFECT Black Bean and Rice Recipe

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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6
    Author: Lauren Cobello


    • 2 tbsp Vegetable Oil
    • 1 onion chopped
    • 1 green pepper chopped
    • 3 large garlic cloves pressed with garlic press
    • 2 tsp. cumin
    • 1 Tbsp. oregano
    • 1 tsp. kosher salt
    • 1 Tbsp. brown sugar or honey
    • 4 tsp red wine vinegar
    • 1/2 tsp tabasco sauce
    • 1/4 cup red wine or dry sherry
    • 2 15 oz cans of black beans rinsed


    • Add oil to pan on medium high heat. Sautee green peppers and onions, season with salt and pepper to taste.
    • When peppers and onions are softened, add the pressed garlic and cook for 1 more minute.
    • Add black beans to the pan.
    • Add dry spices (cumin, oregano, kosher salt, brown sugar)
    • Add liquid ingredients (red wine vinegar, tabasco sauce, red wine)
    • Saute for 3 more minutes until warm throughout
    • Serve over rice.
    • Top with sour cream, shredded cheddar cheese, and crushed tortilla chips.

    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

    black beans and rice



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