Caribbean Black Beans and Rice

Rice and beans (or peas) are a staple in many cultures, particularly in Latin America and the Caribbean. Growing up in Jamaica, they were often on my mamma’s menu. Now they’re on mine. I’ve featured a couple of different versions over the years, including this Congri (Cuban Rice and Black Beans) and my Arroz con Gandules (Vegan Puerto Rican Rice and Beans). This Caribbean-style black beans and rice is Congri’s smokier sister.

Toasted in a savoury sofrito spiced with cumin and smoked paprika, then cooked in broth, each and every grain of rice absorbs so much flavour and the beans get wonderfully tender (almost creamy) as they simmer away. Thanks to careful cooking techniques, this isn’t just a mish-mash of rice and beans, either. The rice stays nice and fluffy, and the beans hold their shape. I added a splash of vinegar at the end to brighten things up. Give me a generous scoop finished with fresh cilantro and lime, and I’m a happy camper.

Why These Caribbean Black Beans and Rice Are a Must-Make

This black beans and rice recipe might just become a new household favourite. It’s so easy and full of flavour. Here’s why I love it:

• Before you come at me and say “rice and beans sound boring,” hear me out. This is so much more than “just rice and beans”. The rice absorbs so much flavour as it cooks. The broth, aromatic sofrito, and smoky-savoury seasonings are part of the picture, but the black beans also release their own savoury flavours that mix and meld with each and every grain of rice.
• I love a perfectly cooked, almost creamy black bean, but I don’t want my rice turning to mush alongside it. This recipe gets it right. When done properly (keep that lid on!), the rice stays super fluffy, and the beans develop a tender, creamy texture while still holding their shape. 
• This black beans and rice dish is hearty enough to be a main dish with a nice dose of protein from the black beans. But it’s also completely appropriate as a sidekick to your favourite island-inspired mains. Gotta love that versatility.

Notes on Ingredients

Ready to get these smoky rice and beans cooking? Grab the following ingredients (see the recipe card below for exact measurements):

• Olive oil – Avocado oil or refined coconut oil would also work well.
• Yellow onion – Red or white onion would be a fine substitute.
• Green bell pepper – Green bell pepper gives the sofrito a more traditional Cuban-style flavour and works especially well with the cumin, oregano, garlic, and bay leaf. That said, yellow, red, or orange bell pepper would work in a pinch.
• Garlic – Minced well for even flavour distribution.
• Seasonings – Ground cumin, dried oregano, smoked paprika, fine sea salt, and freshly ground black pepper.
• Long-grain white rice – Rinsed and well-drained. Jasmine rice would be my top pick, but Basmati would also do the trick.
• Canned black beans – Well-drained and rinsed. If you’d like to prepare dried black beans, you can. See the section below titled “Using Dried Black Beans” to learn how.
• Vegetable broth – Try my Homemade Veggie Broth or grab some from the store.
• Bay leaf – The bay leaf contributes an earthy herbal flavour to the beans and rice. Make sure to pick it out of the finished dish before serving.
• Red wine vinegar – Or white wine vinegar. Added at the end to brighten the beans and balance their earthy flavour.
• Optional garnish – Fresh cilantro and lime wedges.

How to Make Black Beans and Rice

Pull out your favourite pot and fire up the stove. Here’s a quick look at how to make these Caribbean rice and beans. For more detailed instructions, see the recipe card below.

• Make the sofrito. Heat the olive oil over medium heat in a large, heavy-bottomed pot. Add the onion and bell pepper and sauté for 6–8 minutes. Add the garlic and sauté for 30 seconds. Add the seasonings and sauté for 30 seconds.
• Toast the rice. Add the rice and sauté for 1–2 minutes.

• Add the beans and broth. Stir in the beans, broth, and bay leaf.
• Cook the rice. Increase the heat and bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and cook for 18–20 minutes.
• Rest. Remove the pot from the heat and leave it covered for 10 minutes.

• Finishing touches. Remove and discard the bay leaf and drizzle the finished dish with vinegar. Gently fluff the rice and beans and add additional seasoning as you see fit.
• Serve. Serve warm, garnished with chopped cilantro and lime wedges.

Using Dried Black Beans

If you prefer to make your own black beans from scratch (rather than using canned beans), you can. Just note that they will need to soak for 8-12 hours and will then need roughly 60-90 minutes on the stovetop. Totally doable. You’ll just need to plan ahead.

Ingredients You’ll Need

• Dried black beans – Pick over your black beans before cooking them to remove any imperfections.
• Water – You could use Vegetable Broth if you prefer.
• Bay leaf – For that earthy herbal flavour. Pick it out of the beans before you use them in this recipe.

How To Make Dried Black Beans

• Soak. Cover the black beans with cool water and let them soak overnight (or for 8-12 hours).
• Drain and rinse. Drain the beans and rinse well with cool running water.
• Cook the beans. Combine the beans with 6 cups of water in a pot. Add the bay leaf. Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cook the beans, partially covered, for 60-90 minutes, or until tender, adding hot water as needed to keep them covered.
• Finish it off. Discard the bay leaf and drain the beans. You can reserve 1/2 cup of the cooking liquid to use in place of 1/2 cup of the broth in the main recipe if you’d like.

One cup of dried black beans should yield approximately 2 1/2–3 cups (450–500g) cooked beans (drained), which can be used in place of the two cans of black beans in the main recipe. Feel free to make a larger batch to use elsewhere, though. My Sweet Potato and Black Bean Chili or these Black Bean and Corn Quesadillas would be a great place to start.

Tips for Success

If you want these rice and beans to turn out just right (and I bet you do), have a read through the following tips and tricks:

• Budget for time. If you’re using dried black beans, you’ll need an additional 9-10 hours at least (8–12 hours for soaking, and 60–90 minutes for cooking). So budget accordingly.
• Toast the rice. You’ll sauté the rice with the veggies and olive oil for a little bit before adding the beans and broth. This is an important step because it coats the rice grains in oil, adding flavour and helping keep them separate as they cook for fluffier rice.
• No peeking. Keep the lid on the pot tightly closed from the moment you start simmering to after the rice has had 10 minutes to rest off the heat. This will help ensure the rice cooks properly and stays fluffy.
• Rest. Let the rice rest for 10 minutes off the heat. This allows the remaining steam to finish cooking the rice and helps keep the grains separate.
• Add more broth if needed. If your particular brand of rice is still slightly firm after resting, sprinkle 2–4 tablespoons of hot water or broth over the rice, cover, and let it steam over very low heat for another 3–5 minutes to soften it up.
• Fluff gently. When you fluff the finished dish with a fork, be gentle so as not to mash the rice and beans.

Variation Ideas

Feel like doing something a little different? Try one of these easy variations:

• Coconutty. You can replace 1 cup of the broth with 1 cup of coconut milk (I prefer full-fat canned coconut milk). This will really drive home that island flavour and leave you with a richer rendition with a hint of sweetness from the coconut.
• Smoky heat. Play up the smoked paprika by adding chopped chipotle pepper in adobo as you sauté the garlic. You’ll end up with a spicier, smokier dish.
• Spicy heat. Want to go even spicier than chipotle in adobo? Add some seeded, diced jalapeño in with the veggies. A pinch or two of cayenne would also do the trick.

What to Serve With Caribbean Rice and Beans

Serve these island-style black beans and rice with anything from Mashed Plantains (Mangú) to your favourite tangy slaw or my Jamaican Steamed Cabbage. If you’d prefer to enjoy them as a side dish to accompany a heartier main, serve them with my Brown Stew Tofu or this Jamaican Jerk Tofu. Oh, and my Vegan Jamaican Patties would be great as well.

I’ll sometimes top my black beans and rice off with a fruity salsa, like this Pineapple Salsa, or some hot sauce (my Jamaican Jerk Sauce is top-notch). And, of course, who doesn’t like a Caribbean-inspired cocktail? I promise this Pineapple Coconut Rum Cocktail will have you thinking you’ve just crossed the Caribbean Sea and landed in a lounge chair on some sun-soaked beach.

Storing and Reheating Leftovers

• Refrigerator: Seal fully cooled leftover Caribbean rice and beans in an airtight container and store them in the fridge for up to 4 days.
• Freezer: You can seal fully cooled rice and beans in a freezer-safe airtight container and store them in the freezer for up to 3 months. Thaw in the fridge before reheating.
• To reheat: I’d reheat this beans and rice dish on the stovetop over medium-low heat, stirring occasionally. Add a splash or two of water or broth as needed so the pan doesn’t dry up. You can also microwave individual portions in 30-second intervals until warm (again, with a splash of water or broth). I’d fold in a smidge of red wine vinegar or a squeeze of lime juice to restore the dish’s brightness before serving.

More Rice Recipes

• Crispy Rice Salad
• Vegan Fried Rice with Quinoa
• Dirty Rice Recipe
• Vegan Arancini Fried Rice Balls
• Broccoli Cheese Rice Casserole

Enjoy friends! If you make this black beans and rice, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!