Caribbean Black Beans and Rice

So much more than "just rice and beans," this Caribbean black beans and rice is full of savoury, smoky flavours, with tender beans tucked into fluffy rice, and a kick of vinegar to brighten it all up.

Course Dinner, Side Dish

Cuisine Caribbean

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 366

Author Jessica Hylton

Ingredients

3 tablespoons olive oil 45ml
1 medium yellow onion finely diced, about 150g
1 medium green bell pepper finely diced, about 150g
4 garlic cloves minced, about 12g
1 teaspoon ground cumin 2g
1 teaspoon dried oregano 1g
1/2 teaspoon smoked paprika 1g
1 1/2 teaspoons fine sea salt plus more to taste, 8g
1/2 teaspoon freshly ground black pepper 1g
1 1/2 cups long-grain white rice rinsed and well-drained, 300g
2 cans black beans (15 ounces each) drained and rinsed, about 500g drained; You can also use dried black beans (see the recipe in the Notes section below)
2 cups vegetable broth 480ml
1 large bay leaf about 0.2g
1 tablespoon red wine vinegar or white wine vinegar 15ml
2 tablespoons fresh cilantro chopped, optional, about 8g
1 medium lime cut into wedges, for serving, about 70g

Instructions

Make the sofrito

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and the onion is beginning to turn lightly golden.
Add the garlic and cook for about 30 seconds, stirring constantly so it does not burn.
Add the cumin, oregano, smoked paprika, salt, and black pepper. Stir and cook for another 30 seconds, just until the spices become fragrant.

Add the rice, beans, and broth

Add the rinsed and well-drained rice to the pot. Cook for 1–2 minutes, stirring gently, until the grains are evenly coated in the seasoned oil.
Add the drained black beans, vegetable broth, and bay leaf. Stir gently to distribute everything evenly.

Cook the rice

Increase the heat and bring the mixture to a gentle boil.
As soon as the liquid begins to boil, reduce the heat to low and cover the pot tightly with a lid.
Cook for 18–20 minutes without lifting the lid or stirring. The rice should absorb the liquid and become tender.
Remove the pot from the heat and leave it covered for 10 minutes. This resting time allows the remaining steam to finish cooking the rice and helps keep the grains separate.

Finish and serve

Remove and discard the bay leaf.
Drizzle the vinegar over the rice and gently fluff everything together with a fork, taking care not to mash the beans.
Taste and add additional salt or black pepper if needed.
Sprinkle with the chopped cilantro, if using, and serve with lime wedges on the side.

Notes

Using Dried Black Beans

If you prefer to make black beans from dried beans, go for it! Just note that you will need to let them soak for at least 8 hours and simmer for at least 1 hour. So, you'll need to think ahead.

Here's how it's done:

Ingredients

1 cup* dried black beans, rinsed and picked over, 200g
6 cups water, plus more as needed, 1.4 litres
1 large bay leaf, about 0.2g

Prepare the black beans

Place the dried black beans in a large bowl and cover them generously with cool water. Let them soak for 8–12 hours or overnight.
Drain the soaked beans and rinse them under cool running water.
Transfer the beans to a medium pot. Add 6 cups of water and the bay leaf.
Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for about 60–90 minutes, or until the beans are tender but still hold their shape.
Check the pot occasionally and add additional hot water if necessary to keep the beans submerged.
Remove and discard the bay leaf. Drain the beans, reserving some of the cooking liquid.

If desired, replace up to 1/2 cup of the vegetable broth in the main recipe with 1/2 cup reserved black bean cooking liquid for a deeper bean flavour.

*One cup of dried black beans should yield approximately 2 1/2–3 cups cooked beans, or roughly 450–500 grams drained, which can be used in place of the two cans of black beans in the main recipe.

Tips, Tricks, and Storage

Toast the rice. Sauté the rice with the veggies and olive oil for a little bit before adding the beans and broth. This coats the grains in oil, adding flavour and helping keep them separate as they cook.
No peeking. Keep the lid on the rice pot tightly the whole time it's cooking and for 10 minutes after you remove it from the heat. This will help ensure the rice cooks properly and stays nice and fluffy.
Rest. Let the rice rest for 10 minutes after cooking. The remaining steam will finish cooking the rice.
Add more broth if needed. If your rice is still firm after resting, you can add 2–4 tablespoons of hot water or broth, cover, and let it steam over very low heat for 3–5 minutes to soften it up.
Fluff gently. When you fluff the beans and rice, be gentle so you don't mash the rice and beans.
Storage. Seal fully cooled leftover black beans and rice in an airtight container. It'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) before reheating it in the microwave or on the stove over medium-low heat, stirring occasionally. Add a splash of water to keep it from drying out.

Nutrition

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