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Spicy black beans and rice recipe

Spicy black beans and rice recipe

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This is a fast, easy vegetarian supper.

153 people made this

IngredientsServes: 6

  • 350ml (12 fl oz) water
  • 75g (3 oz) brown rice
  • 2 (400g) tins black beans, undrained
  • 2 green chillies, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 1 tablespoon chilli powder, or to taste
  • salt and freshly ground black pepper to taste
  • 50g (2 oz) grated Cheddar cheese
  • 2 spring onions, chopped
  • handful black olives, pitted and sliced

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a saucepan bring the water to the boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  3. Meanwhile, pour beans into a 2 litre casserole. Sprinkle with chillies, cumin, chilli powder, salt and black pepper.
  4. Bake in preheated oven for 30 minutes. Sprinkle with cheese, spring onions and olives. Bake for 5 to 10 minutes more.
  5. Serve beans over cooked rice.

Note:

Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.

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Reviews & ratingsAverage global rating:(211)

Reviews in English (157)

Tried with dried black beans and found it quite dry but the flavours were good-17 Jan 2015

by Julie Anderson

I am a huge fan of EASY, fast, and nutritious meals -- and this is one of them! The only changes I made were to use bottled peppers like someone else mentioned in the reviews; eliminated the olives (just because I don't like them); and used Thai long grain rice (since I have a gigantic bag of the stuff). I don't like super hot meals, but this dish was a flavourful heat. I found myself adding a bit more jalapenos each time! Don't make the mistake I did at first though -- I drained the black beans. It was still good but it is oh so delicious on rice with more sauce! I make a pile of this stuff, and dole it out as a snack, sidedish, or main meal with salad. I also did what someone else suggested: sautee some onions and garlic and add it to the beans -- YUM!! Thanks for a quick recipe with minimum dishes to clean up afterwards!-03 May 2007

by NJSS2000

After reading the reviews, I drained most of the liquid from the beans. The whole family enjoyed this and my son thought it was excellent. He rarely likes anything I cook. I did add a cubed cooked chicken breast to make my hubby happy. Next time will add some more chicken and my son asked to add more black olives next time too. Thank you Amy for a great recipe.-08 Dec 2002


    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 1 cup chopped green bell pepper
    • 1 cup chopped red bell pepper
    • 3 large garlic cloves, chopped
    • 1 tablespoon ground cumin
    • 1 jalapeño chili, seeded, chopped
    • 1 teaspoon dried oregano
    • 2 15- to 16-ounce cans black beans, drained
    • 2 cups canned crushed tomatoes with added puree
    • 1/4 cup orange juice
    • 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
    • 1 1/3 cups rice, cooked
    1. Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
    2. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
    3. Mound rice in center of platter. Spoon black bean mixture over.

    One-Pot Shrimp Black Bean Rice Skillet

    Zatarain’s ® Black Beans & Rice Dinner Mix helps to cut way down on the grocery list, because it includes the rice, black beans, and all the spices you will need for this recipe in one box. Zatarain’s ® secret-recipe seasoning blend is the perfect mix of onion, peppers, chiles, garlic, and paprika, so it’s packed with zesty flavor.

    It offers an unexpected pop of Cajun appeal to an otherwise latin dinner. That’s fusion food at its finest!

    ® rice mix and corn together on the stovetop.

    Plus, you can find more dazzling shrimp recipes like Zesty Bacon Wrapped Shrimp and Shrimp & Veggie Cilantro Lime Rice on the Zatarain’s website.

    Disclosure: This post is sponsored by Zatarain’s®. All opinions are my own.


    Arroz Congri (Cuban Rice and Black Beans)

    143 Cals
    6.5 Protein
    27.5 Carbs
    2.5 Fats

    Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

    • 2 tsp olive oil
    • 1/2 cup chopped green bell pepper , chopped
    • 1/2 cup chopped red bell pepper , chopped
    • small onion , chopped
    • 2 cloves garlic , minced
    • 1 cup uncooked long grain rice
    • 15 oz can black beans , I use Goya (don’t drain)
    • 1 1/2 cups water
    • 1/2 tsp cumin
    • 1 bay leaf
    • pinch oregano
    • salt and pepper to taste

    In a heavy medium sized pot, heat oil on medium heat.

    Add onions, peppers and garlic and saute until soft, about 4-5 minutes.

    Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

    Cover, reduce heat to low, and simmer 20 minute (don’t peek).

    Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).

    Serving: 1 cup , Calories: 143 kcal , Carbohydrates: 27.5 g , Protein: 6.5 g , Fat: 2.5 g , Saturated Fat: 0.5 g , Sodium: 322 mg , Fiber: 5 g , Sugar: 2 g

    Keywords: Arroz Congri, arroz congri receta, congri recipe, Cuban Rice and beans, spanish rice and beans recipe


    When building the perfect Buddha Bowl, try to incorporate:

    • something soft (e.g. beans, avocado)
    • something with texture (e.g. rice, quinoa)
    • something crunchy (e.g. pumpkin seeds), and
    • something crisp (e.g. carrots, radishes, peppers, jicama)
    • dressing: also include an acid flavor like citrus of vinegar, and a sprinkle of sea salt on the top to finish it off

    I like to keep my Buddha Bowls wholesome and use whole foods with loads of health benefits.

    Prep time and the total time will depend on what you already have made. If you’re preparing brown rice, quinoa, or any other Buddha-Bowl-esque ingredients for other recipes earlier in the week, make extra so you can easily whip up one of these ultra-nourishing, delicious bowls.


    • 2 cups dried black beans, such as turtle beans, or 3 cups canned
    • 4 slices bacon
    • 1 tablespoon minced garlic
    • 1 tablespoon aji panca chile pepper paste
    • 1 teaspoon cumin
    • 1 packet sazon Goya with cilantro and tomato
    • 1 large white onion
    • 1 aji Amarillo chile pepper (or other fresh chile pepper), seeds removed, sliced thinly
    • 1/4 rice wine vinegar
    • Salt and pepper to taste

    Soak dried beans overnight. Drain and cover with clean water, and bring to a simmer. Add a slice of bacon, and simmer beans until tender. Drain, reserving about 1 cup of the cooking liquid.

    Add remaining 3 pieces of bacon to a large skillet and fry until crispy. Remove from pan, crumble, and set aside.

    Slice onions into thin half moon shaped pieces ("a la pluma"). Add onion and garlic to the same skillet with the aji chile pepper paste, cumin, and the sazon Goya, and cook them in the bacon grease over medium heat until they are golden brown, soft, and translucent. Add the sliced chile pepper and sauté for several minutes more.

    Puree half of the beans in a blender with the reserved cooking liquid. Add the pureed beans to the skillet and simmer, stirring, for several minutes.

    Add the remaining beans, the vinegar, and the crumbled bacon. Cook, stirring until beans are heated through. Serve warm with white rice.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


    Arroz Congri (Cuban Rice and Black Beans)

    143 Cals
    6.5 Protein
    27.5 Carbs
    2.5 Fats

    Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

    • 2 tsp olive oil
    • 1/2 cup chopped green bell pepper , chopped
    • 1/2 cup chopped red bell pepper , chopped
    • small onion , chopped
    • 2 cloves garlic , minced
    • 1 cup uncooked long grain rice
    • 15 oz can black beans , I use Goya (don’t drain)
    • 1 1/2 cups water
    • 1/2 tsp cumin
    • 1 bay leaf
    • pinch oregano
    • salt and pepper to taste

    In a heavy medium sized pot, heat oil on medium heat.

    Add onions, peppers and garlic and saute until soft, about 4-5 minutes.

    Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

    Cover, reduce heat to low, and simmer 20 minute (don’t peek).

    Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).

    Serving: 1 cup , Calories: 143 kcal , Carbohydrates: 27.5 g , Protein: 6.5 g , Fat: 2.5 g , Saturated Fat: 0.5 g , Sodium: 322 mg , Fiber: 5 g , Sugar: 2 g

    Keywords: Arroz Congri, arroz congri receta, congri recipe, Cuban Rice and beans, spanish rice and beans recipe


    Spicy black beans and rice recipe - Recipes

    Black beans rice is a one-pot meal, Indian style spicy rice along with black beans. black bean is popular in Mexican cuisine while adding those beans in the Indian style rice will make a yummy dish, which is a little bit different from a regular meal.

    The black bean is full of fiber, potassium, vitamin c B6, which controls cholesterol in the blood, eating a variety of dishes with wonderful health benefits is boon to our life.

    Ingredients:

    Ginger garlic paste – 1 tsp

    Coriander leaves- fist full

    Preparation

    1. Wash and soak black beans overnight or a minimum of 8 hours.

    2.Pressure cook black beans for 2 whistles.

    3. Wash and soak basmati rice for 15 mins.

    4. Finely chop onions, tomatoes.

    1. Heat oil in a pan, add cinnamon, cloves, cardamom, and star anise, allow it to splutter.
    2. Add onions saute for 2-3 mins or till it becomes translucent.

    3. Add ginger garlic paste, cook till raw smell leaves.

    4. Add chopped coriander leaves.

    5. Mix everything well then add tomatoes, cook till tomatoes become mushy. Then add chili powder, coriander powder, cumin powder, turmeric powder, and salt.

    6. Add ¼ cup of water now, bring the mixture to boil.

    7. Add water 11.5 ratios of rice and water, mix it with a spatula, then add soaked basmati rice.

    8.When it started boiling add 1 tsp of oil on top of it.

    9. Now close the lid and cook for 20 minutes or pressure cook for 2 whistles.

    10. When the pressure is released, add cooked black beans and mix gently. Cook on low flame for 2 minutes.

    • You can any kind of beans varieties (red beans, black-eyed beans, chickpeas) in this same method.
    • You can add mint leaves along with coriander leaves to enhance the flavor of the rice.

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    It has just occurred to me, with a vegetarian daughter, I really should be preparing more bean dishes.

    Not just for the nutritional value, they have that in spades.

    But because she loves them. Will eat them any old day of the week.

    Of course, she prefers dried beans over the canned version.

    Preparing them does take a bit more time, who am I kidding? it takes way more time.

    So naturally, I gravitate to recipes that don’t require soaking the beans overnight.

    I have been making these Spicy Black Beans for years, it is by far one of our favorites.

    Normally I would feel that this is a fall/winter kind of dish.

    However, today turned out to be 52 degrees with a light rain, hello spring? Where the heck are you?

    With that kind of miserable, cold, damp weather, we need some spicy warm comfort food – you know?

    The recipe below is vegetarian, which means I usually add some pork on the side to keep the carnivores happy.

    I just happened to have a package of Chorizo sausage in the fridge, one of those impulse buys at the fancy grocery store last week.

    We chopped it up cooked it until it was all crispy and charred on the edges.

    Now you might be thinking most people serve cornbread with their beans, right?

    Well here’s the thing, beans are a carbohydrate, and served with rice, well thats a carbohydrate too.

    Whereas swiss chard, yes techincally a carbohydrate, but not in the same starchy category as the other two.


    • 1 cup instant brown rice
    • 6 scallions, trimmed and sliced
    • 2 teaspoons minced garlic
    • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed
    • 1 cup frozen corn
    • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 2 large eggs
    • 4 teaspoons extra-virgin olive oil, divided
    • 1 15-ounce can black beans, rinsed
    • 1 cup tomato salsa, mild, medium or hot

    Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

    Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

    Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

    Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

    Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.