6 Easy Dinners With Black Beans and Rice
Black beans and rice is filling, cheap and naturally meatless. These six use canned beans and pantry basics, and most are ready in 20 to 30 minutes.
1. Cuban-style black beans and rice
Time: 30 min · Also need: onion, bell pepper, garlic, cumin
A classic that is hearty enough to be the whole meal.
Cook 1 cup rice.
Cook a diced onion, bell pepper and 3 garlic cloves in oil until soft. Add 1 tsp cumin and ½ tsp oregano.
Add 2 cans black beans with their liquid and simmer 10 minutes. Serve over rice with a squeeze of lime.
Mash a few of the beans to make it creamier.
2. Black bean burrito bowls
Time: 25 min · Also need: corn, salsa, cheese, avocado
Build-your-own bowls with everything on the table.
Cook rice with a squeeze of lime.
Warm 2 cans black beans with cumin, chili powder and garlic powder.
Set out rice, beans, corn, salsa, cheese and avocado.
Add a fried egg on top for extra protein.
3. Black bean and rice stuffed peppers
Time: 45 min · Also need: 4 bell peppers, salsa, cheese
Colorful, filling and easy to make ahead.
Cut 4 peppers in half and remove the seeds.
Mix 2 cups cooked rice, 1 can black beans, 1 cup salsa, 1 cup corn and half the cheese.
Fill the peppers, top with cheese, cover and bake at 375°F for 30 minutes, then uncover for 5.
Microwave the empty pepper halves 3 minutes first to cut the bake time.
4. Black bean enchilada skillet
Time: 25 min · Also need: enchilada sauce, tortillas, cheese
Enchilada flavor without rolling a single tortilla.
Warm 2 cans black beans, 1 can enchilada sauce and 1 cup corn in a skillet.
Stir in 2 cups cooked rice and 4 torn corn tortillas.
Top with cheese, cover until melted, and add your favorite toppings.
Use mild enchilada sauce for little ones.
5. Black bean and rice quesadillas
Time: 20 min · Also need: tortillas, cheese, salsa
Quick, crispy and kid-friendly.
Mash 1 can black beans with cumin and salt.
Spread on tortillas, add cooked rice and cheese, and fold.
Cook in a dry skillet 2 to 3 minutes a side until golden and melted.
Serve with salsa and sour cream for dipping.
6. Black bean soup with rice
Time: 30 min · Also need: onion, garlic, broth, a can of diced tomatoes
A thick, hearty soup that freezes well.
Cook a diced onion and 3 garlic cloves, then add 1 tsp cumin.
Add 3 cans black beans, 1 can diced tomatoes and 3 cups broth. Simmer 15 minutes.
Blend half the soup, stir it back in and serve over a scoop of rice.
Top with sour cream, cheese or crushed tortilla chips.
Quick answers
Should I rinse canned beans?
Rinsing removes extra salt. For soups and Cuban-style beans, some cooks keep the liquid for body. Either way is fine.
Are beans and rice a complete protein?
Together, beans and rice provide all the essential amino acids, which is why the combination shows up in so many cuisines.
How long do cooked beans and rice keep?
3 to 4 days in the fridge in a sealed container. Cool rice within an hour of cooking.
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