Basic Vegetarian Black Beans and Rice

Basic Vegetarian Black Beans and Rice

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
652 Calories
7g Fat
121g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 652
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 121g 44%
Dietary Fiber 25g 88%
Protein 29g
Calcium 221mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cuban black beans and rice is a healthy, high-protein, quick and easy vegetarian and vegan meal. Popular in the Caribbean and in Cuban cuisine, black beans and rice can also be a staple of your vegetarian diet. Add any of your favorite seasonings to this basic vegetarian recipe for black beans and rice, spiced with peppers and hot sauce.

If you've got leftover rice on hand, cooking up the beans takes literally just five minutes so you can have a healthy vegetarian entree or side dish ready to go super fast. 

This recipe appears on the website of Bush's® Beans, reprinted with permission.

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cups onion, chopped fine
  • 1/2 cup green pepper, chopped fine
  • 1 cup tomatoes, diced
  • 1 15 ounce can black beans, drained, with liquid reserved
  • 1/2 teaspoon thyme
  • 1 teaspoon garlic salt
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon hot pepper sauce
  • 2 cups cooked or leftover white or brown rice
  • lime wedge (optional)

Steps to Make It

  1. Gather the ingredients.

    Basic Vegetarian Black Beans and Rice ingredients

    The Spruce / Kristina Vanni

  2. In a large skillet, heat the olive oil.

    oil in a pan

    The Spruce / Kristina Vanni

  3. Cook onion and green pepper until crisp-tender.

    onions and peppers in a pan

    The Spruce / Kristina Vanni

  4. Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.

    Stir in tomatoes, beans, thyme, and garlic salt to the onion and pepper mixture in the pan

    The Spruce / Kristina Vanni

  5. Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.

    Add vinegar, pepper sauce, and reserved juices to the bean mixture in the pan

    The Spruce / Kristina Vanni

  6. Serve black beans over rice. Garnish with a lime wedge (optional).

    Basic Vegetarian Black Beans and Rice in a bowl

    The Spruce / Kristina Vanni