A pot of well-seasoned black beans and a bowl of fluffy rice can make a remarkably satisfying supper. Onion, garlic, cumin, and oregano give these beans a savory foundation, while fresh lime juice brightens their earthy richness. A little of the beans’ own cooking liquid creates a luscious sauce for spooning over the rice.
Starting with dried beans keeps the meal economical and gives you control over the seasoning and texture. The beans need time to become tender, but most of that cooking is hands-off. Make a generous pot, enjoy dinner, and tuck away the extra for burritos, grain bowls, or another easy meal later in the week.
INGREDIENTS:
For the Beans:
1 pound dried black beans, picked over and rinsed
Water, for soaking and cooking
1 bay leaf
1 teaspoon fine sea salt
For the Seasoning:
2 tablespoons olive oil or vegetable oil
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
1–2 tablespoons fresh lime juice, to taste
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh cilantro, optional
For the Rice:
2 cups long-grain white rice
Water, according to package directions
½ teaspoon fine sea salt
1 tablespoon olive oil or butter, optional
For Serving, Optional:
Lime wedges
Chopped cilantro
Thinly sliced green onions
Hot sauce
METHOD:
Place the rinsed beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the beans to a large pot. Add fresh water to cover by about 2 inches, along with the bay leaf and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, until completely tender, about 1–2 hours. Older beans may take longer. Add hot water as needed to keep the beans submerged.
Taste several beans to check for doneness. They should mash easily and have creamy centers with no chalkiness.
Remove the bay leaf. Drain the beans over a large heatproof bowl, saving the cooking liquid. Reserve at least 3 cups of liquid.
Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper. Cook for 10–12 minutes, stirring occasionally, until softened and beginning to turn golden.
Add the garlic, cumin, oregano, and optional red pepper flakes. Cook, stirring, for about 1 minute, until fragrant.
Stir in the cooked beans and 2 cups of reserved cooking liquid. Bring to a gentle simmer.
Transfer about 1 cup of beans, with a little liquid, to a heatproof bowl. Mash thoroughly with a fork or potato masher, then stir back into the pot.
Simmer uncovered for 20–25 minutes, stirring occasionally, until the beans are surrounded by a lightly thickened sauce. Add more reserved liquid as needed; they should be saucy enough to moisten the rice.
While the seasoned beans simmer, rinse the rice under cool running water and drain well. Place in a saucepan with the amount of water specified on the package, the salt, and optional oil or butter.
Bring to a boil, cover, and reduce the heat to low. Cook according to package directions, then remove from the heat and let stand, covered, for 5–10 minutes. Fluff with a fork.
Stir 1 tablespoon lime juice into the beans. Taste and add more lime juice, salt, or pepper as needed. Stir in the optional cilantro.
Spoon the beans and their sauce over the rice. Serve with lime wedges and any desired toppings.
YIELD: Serves 8 as a main dish.
COOK’S NOTES:
- Save the bean broth: The dark cooking liquid gives this dish much of its flavor and body. Water can replace any shortfall.
- Adjust the texture: Mash more beans for a thicker sauce, or add cooking liquid for a brothier version.
- Use another rice: Brown rice works beautifully; follow its package directions and start it earlier to allow for the longer cooking time.
- Keep it economical: The beans and rice make a satisfying meal on their own. A simple cabbage slaw or seasonal vegetable is a useful addition; elaborate toppings are optional.
- Make ahead: Prepare the seasoned beans a day ahead and refrigerate. Reheat with a splash of water and add a little fresh lime juice just before serving.
- For a vegan meal: Use oil rather than butter in the rice.
SERVING SUGGESTIONS:
Serve with shredded cabbage dressed with lime juice and a little oil, sautéed greens, or roasted sweet potatoes. Leftover beans make excellent burrito fillings or can be spooned over a baked potato. For a quick soup, thin them with vegetable broth and adjust the seasoning.
STORAGE AND FREEZING:
Divide leftover beans and rice into separate shallow containers and refrigerate within 2 hours. Refrigerate for up to 3–4 days.
Freeze separately in meal-size portions for up to 3 months for best quality. Thaw in the refrigerator and reheat thoroughly to 165°F. Add a splash of water to loosen the beans; sprinkle the rice with water and cover while reheating to help restore its moisture.
