Black Beans & White Rice (Frijoles Negro y Arroz)

Once upon a time… black beans and rice was one of several daily lunch items served at the nearby cafeteria in a remote part of Miami, where I worked. Having limited lunch options and the cares of a 20+ year old buying cheap a lunch to accommodate for a sizeable wardrobe was the norm, right?
black beans and rice frijoles negro y arroz

Black beans and rice, a staple of the Spanish Caribbean diet, is especially popular at Cuban tables. I first tasted this dish when I moved to Miami in the late 90’s and I immediately fell in love. By 2001, I had concocted my own recipe. When it was endorsed by several outspoken Cuban grandmothers I knew I had a winner. Since then, I have prepared this dish countless times and it’s a guaranteed hit every time.

Use canned black beans and you’ll be enjoying this classic side dish in under 30 minutes.  Pair with a savory meat, fish, or poultry dish like Pollo con Cebolla  and some  fried plantains for a traditional Cuban dinner.  The recipe is below.

sauteeing  onion black beans and rice

1 sprig thyme
½ small onion, diced small
2 Tablespoons butter or vegetable oil
1 teaspoon black pepper
1 – 15.5 ounce Black Beans
3 cups hot cooked rice (1 cup uncooked)

cooking black beans and rice

Over medium heat, melt butter in a small saucepan. Add thyme, onions, and black pepper. Sautee for  2 – 3 minutes. Add beans and liquid to pan. Cover, reduce heat to medium low and simmer for about 10 minutes. Turn off heat and stir well.  Spoon over plated rice to serve.

black beans and rice frijoles negro y arroz

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