Cook Grow Preserve

Black Beans & Rice

Prep: 10

Stove Time: 20

  • 1/2 lb dry black beans (or 2 cans)
  • 1 cup rice (if other than white rice you may need to adjust cooking time and liquid amounts)
  • 1/2 onion (diced)
  • 1/2 bell pepper (diced)
  • 3 cloves garlic
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne
  • 2 cups chicken stock
  • Cilantro and lime for serving

  1. Cook the black beans according to preferred method. Pressure cooking instructions see below.
  2. Heat oil in large pot or dutch oven over medium heat
  3. Add the onions, garlic, and bell peppers and cook until soft (a few minutes)
  4. Add the dry seasonings and stir to coat
  5. Add the dry rice and allow to cook/brown for 2 minutes
  6. Add the chicken broth and bring to boil
  7. Once boiling, reduce heat to low simmer, cover and cook for 15 minutes
  8. After 15 minutes, check rice and if it’s a little crunchy cover and let cook a bit longer
  9. Stir in the black beans and cover again for a few minutes until heated through
  10. Serve with cilantro and lime!

Pressure Cook Black Beans

  • Combine 1/2 lb dry black beans with 4 cups water in the pressure cooker
  • Pressure cook on high for 25 minutes
  • Naturally release for 15 minutes