Black Beans and Rice

  • Yield : 8 servings
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Nutritional Info

This information is per serving.

  • Calories

    303 calorie
  • Fat

    0.8 grams
  • Saturated Fat

    0.2 grams
  • Carbohydrate

    60.1 grams
  • Fiber

    5.2 grams
  • Protein

    11.8 grams


  • 1 tablespoon salt
  • 1 pound dried black beans, rinsed and checked for stones or impurities
  • 1 tablespoon vegetable oil
  • 1 onion, small dice
  • 3 cups rice
  • 1 (8-ounce) bag frozen okra, defrosted
  • 5 fresh tomatoes, cut into wedges


Step 1

Bring 2 quarts water to a boil in a large saucepan. Add salt and beans. Allow beans to re-hydrate by boiling for 15 minutes, skimming off "scum" from surface of water, and allowing it to sit, covered, for 1 hour.

Step 2

Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to this pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes. Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *