Add 1 cup of fresh or canned kernels when adding the black beans and rice (before steaming). For more color and sweetness, add 1/2 cup chopped red bell pepper with the onion. Stir in the scallions and almost all of the parsley, reserving some for garnish. When the beans are tender, mash some with a potato masher until the mixture looks creamy. To increase the spice in this dish, add 1 chopped jalapeño (leave the seeds and ribs in for a super spicy kick!) when you add the garlic. Reduce the heat and simmer, stirring occasionally, until beans are tender, 1 to 1 1/2 hours. They are great straight out of the can (rinsed and drained!) or simmered simply with onions, garlic and chicken stock for an easy side. They make an excellent base for black bean soup, addition to a corn and black bean salsa, as the main ingredient in black bean chili, or to bulk up butternut squash and black bean enchiladas. Hoping to grill something for dinner? Serve these alongside grilled sausage and peppers or a simple grilled flank steak.īlack beans are a versatile ingredient that we can't get enough of. Or, they make a lovely side dish to accompany a Mexican-inspired entrée like fried beef tacos or chicken enchiladas. What do you serve with black beans and rice?īlack beans and rice are hearty enough to eat as a main course, topped with pico de gallo and guacamole. It cooks in one-pot and comes together in less than a half hour-the perfect addition to an easy 30-minute meal. Black beans and rice might be the perfect starting point to answer the pressing question of the day, 'What to make for dinner?' This easy recipe uses common pantry ingredients like long-grain white rice, canned black beans, onions, garlic, dried spices like cumin and cayenne, and chicken stock.

Beans and rice