This My Moms Black Beans and Rice Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Should I use canned or dried black beans?
Dried beans soaked overnight and cooked from scratch give the best flavor and creamiest texture. Canned beans work for a quick weeknight version — drain and rinse before using.
2. How do I soak dried black beans?
Cover with 3 inches of water and soak overnight (8-12 hours). Or quick-soak by boiling for 2 minutes, then letting sit covered for 1 hour. Drain and rinse before cooking.
3. What gives the beans their rich flavor?
A sofrito base of onions, garlic, peppers, and cumin sauteed until fragrant, plus bay leaves, oregano, and a splash of vinegar at the end. Time and low heat develop the deepest flavor.
4. What type of rice should I serve?
Long grain white rice is traditional in Latin households. Jasmine rice adds fragrance. The fluffy white rice is essential for absorbing the flavorful bean sauce.
5. How long do dried black beans take to cook?
1.5-2 hours at a gentle simmer after soaking overnight. They should be creamy and tender but not falling apart. Cooking time varies by bean age and altitude.
6. What seasonings are essential?
Cumin is the star spice, along with garlic, oregano, bay leaf, and a splash of lime juice or vinegar at the end for brightness. Sazon seasoning adds color and flavor in Latin versions.
7. Should I add salt during or after cooking?
Add salt during the last 30 minutes of cooking. Adding salt too early can make the bean skins tough and extend the cooking time. Late salting gives the best tender result.
8. Can I make black beans in the Instant Pot?
Yes — even without soaking. Cook unsoaked beans on high pressure for 30-35 minutes with natural release. Soaked beans take 15-20 minutes. Both produce excellent results.
9. What toppings go on black beans and rice?
Diced avocado, fresh cilantro, sour cream, hot sauce, a squeeze of lime, and sliced red onion are all popular toppings that brighten the rich, earthy beans.
10. How do I store leftover black beans?
Refrigerate for up to 5 days — they taste even better the next day. Freeze for up to 4 months. The bean sauce thickens overnight, so add water or broth when reheating.
Watch How to Make This
My Moms Black Beans and Rice Recipe
Ingredients
Method
- Make Garlic Paste: In a mortar, mash 4 garlic cloves with ½ teaspoon oregano and ½ teaspoon salt until it forms a paste.
- Saute Garlic: In a large pot over medium-high heat, add 2 tablespoon vegetable oil. Add the garlic paste and saute for 30 seconds.
- Add Beans: Stir in the drained black beans.
- Add Seasoning: Add 1 packet of Sazon, stir well.
- Boil: Add 3 cups of water and a chicken bouillon cube. Bring to a boil.
- Add Rice: Stir in the rinsed rice and 1 tablespoon chopped cilantro. Continue boiling until the water is reduced.
- Simmer: Once the water has evaporated, reduce the heat to low. Cover with a tight lid and cook for 45-50 minutes, stirring after 25 minutes.
- Serve: Once cooked, fluff the rice and beans and serve.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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