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Simple Black Beans & Rice

This recipe creates a hearty and flavorful black beans and rice dish, perfect as a main course or a substantial side. It starts with soaking black beans, then builds flavor by sautéing bacon and aromatics like shallots, jalapeño, and garlic. Spices and stock simmer with the beans until tender, resulting in a rich, comforting meal served over fluffy rice and garnished with fresh cilantro. An adaptable recipe, it offers a delicious vegetarian option by simply omitting the bacon.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 3675.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound black beans soaked overnight
  • 1 tablespoon unsalted butter
  • 6 pieces bacon cut into bite-sized pieces (if you like - make vegetarian by omitting)
  • 1 shallot finely minced
  • 1 large jalapeño pepper finely minced
  • 6 cloves garlic finely minced
  • 5 cups chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked rice according to package directions
  • fresh cilantro for garnish

Equipment

  • 1 Large Dutch Oven or Pot For simmering beans and combining ingredients.
  • 1 Chef's Knife For mincing aromatics and cutting bacon.
  • 1 Cutting Board Essential for safe and efficient prep.
  • 1 Stirring Spoon or Ladle For sautéing, stirring, and serving.
  • 1 Colander For draining soaked black beans.

Method
 

  1. Soak the black beans overnight in ample water, or use a quick-soak method by boiling them for one minute, then letting them rest for one hour before draining.
  2. Drain the soaked black beans thoroughly and set aside.
  3. In a large Dutch oven or pot, cook the bacon pieces over medium heat until crisp; remove the bacon, reserving about 1 tablespoon of rendered fat in the pot (or melt 1 tablespoon of unsalted butter if omitting bacon).
  4. Add the finely minced shallot and jalapeño to the pot and sauté until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  5. Stir in the drained black beans, chicken or vegetable stock, kosher salt, ground cumin, ancho chile powder, red pepper flakes, and ground black pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
  7. Taste the beans and adjust seasonings as necessary, adding more salt or spices if desired.
  8. Once the beans are tender, stir in the cooked rice and the reserved crispy bacon pieces (if using).
  9. Ladle the simple black beans and rice into serving bowls.
  10. Garnish generously with fresh cilantro and serve warm.

Notes

For optimal flavor development, ensure your bacon renders slowly, creating a rich fat base for sautéing aromatics. If going vegetarian, a touch of smoked paprika or chipotle in adobo can introduce a desirable depth. Toast your dry spices briefly in the residual fat or butter before adding liquid; this amplifies their fragrance. Proper bean soaking is crucial for even cooking and digestibility; a quick soak method involves boiling for 1 minute, then resting for an hour. Don't crowd the pot when cooking the beans; allow enough space for simmering. Finally, a squeeze of fresh lime juice at the end brightens the entire dish, complementing the earthy beans and spicy notes.