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Black Beans and Rice

After we moved to Florida in 1991, this dish became one of our family’s comfort foods. Another one of Victoria’s favorites. This gives real meaning to “coming home”.

Black Beans and Rice

Servings 4


  • 2 cups cooked white rice
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 2 cups frozen pepper stir-fry bell pepper and onion; you may omit the peppers altogether, and just chop a couple of fresh onions
  • 3 plum tomatoes chopped (if in a hurry, replace with one can stewed tomatoes)
  • 2 tablespoons re-wine vinegar
  • 2 teaspoons ground comino
  • 1 teaspoon crushed fennel seeds optional
  • ½ teaspoon hot pepper sauce
  • Two 15 ½ ounce cans black beans drained (not rinsed)
  • Fresh cilantro chopped
  • Salt to taste


  • Keep the rice warm.
  • While the rice was cooking, heat the oil in a large saucepan over medium heat. Add the garlic and pepper stir-fry (or onion). Cook, stirring occasionally, until the vegetables soften and most of the liquid evaporates, 8 to 10 minutes.
  • Add the tomatoes and cook, stirring occasionally, until slightly softened, about 2 minutes.
  • Add the vinegar, cumin, fennel seeds, pepper sauce, and salt. Cook, stirring frequently, about one minute.
  • Stir in the beans and bring to a boil.
  • Reduce the heat and simmer, covered, stirring occasionally, until the mixture slightly thickens and the vegetables are very tender, about 25 minutes.
  • Serve over the white rice.
  • Notes


    Photo by SaucyGlo

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