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Recipe: Traditional black beans and rice

Posted May 30, 2013
Updated May 31, 2013

There are weeks when my dinner plans for each night move forward without incident. And then there are days like this past Tuesday night when I have to start from scratch.

That night, the beef stew in the slow cooker wasn't done. The meat had still been a little frozen when I dumped it all in the pot and I hadn't given it enough time to cook. I should have known. But here it was, 5:45 p.m. I had hungry kids and they'd eaten pancakes for breakfast so I couldn't turn to that old standby.

Then I remembered the can of Bush's black beans I bought the other week. When I put them away in the cupboard, I saw a recipe for traditional black beans and rice. It was easy and quick. I wondered if it was any good.

So I pulled out the can, checked off the ingredients and realized that I had everything required. Dinner ... done.

And, I'm happy to report, it was good. This isn't gourmet, but it's a quick, tasty and cheap dinner for those nights when you're wondering what to put on the table.

Traditional Black Beans and Rice from
Serves 6

1 tablespoon olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15 ounce) can black beans, drain and reserve juices
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot pepper sauce

In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes; add vinegar, pepper sauce, and reserved juices continue to cook 5 minutes.
Serve over cooked rice.

You can garnish with lime wedges, which I didn't do though I actually had those on hand too.

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1 Comment

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  • rvpatel May 31, 2013

    We love beans and rice! Another very quick meal idea is fried rice- if you want protein added, use pre-cooked ham or chicken pieces! I use the fried rice recipe from SixSisters. Easy!