Classic Black Beans and Rice

By Addie

"This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook."

Ingredients

• 2 Tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1/4 cup green pepper, chopped
• 2 cloves garlic, minced
• 1 (15.5 oz) can Goya Black Beans, undrained
• 3/4 cup water
• 1 teaspoon oregano
• 1/4 teaspoon sugar
• 1 package sazon goya without annato (See note)
• 1 tablespoon cooking wine or 1 tablespoon cider vinegar
• 2 cups cooked white rice

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
Sauté until tender, 8-10 minutes.

Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes. Serve over white rice.

I like to mash a few of the beans with the back of a spoon to flavor the sauce.

NOTE:
If you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
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REVIEWS: (92)

I first found this recipe on the back label of Goya Black Beans and have used it always when black beans and rice is on the menu. A very good and simple recipe. I make the basic recipe as it is and then add in whatever feels right at the time. As one commented I add in a can of Rotel diced tomatoes at times. Always like topping with some sliced green onions. Instead of using white rice I always like to use some spanish yellow rice... Mohatma (sp?) brand works out well.

Yummmmmmmm! I used 1 pound of dried black beans and soaked them overnight. For seasoning, I used 1 teaspoon salt, 1 tablespoon oregano, 1 tablespoon cumin, and "Better than Bouillon" veg base (vegetarian).... I also put in a seeded and finely chopped jalapeno (it was barely spicy, i couldn't imagine this without it!!) I cooked it the same way described by Teresa except it took about 2.5 hours for the beans to be done (it takes a while but you get double the amount for the same price, or less! and more nutrients, you know you want those :) I served with brown rice to use it up.... good, white rice always tastes better though...... DELICIOUS!

I make it with no peppers or sazón, but I do use "sofrito". The sugar and vinegar are really important. I add 2 bay leaves and remove them after cooking. That gives you the authentic Cuban taste.

Very yummy, used some red pepper as that's all we had, added a chopped tomato, used the chicken stock powder garlic powder cumin as well the rest of the ingredients. Cooked the onions etc in olive oil. Didn't add any water. Subbed cider for rice vinegar and let it simmer covered for 20 mins then simmer another 20 mins uncovered. Served over rice.

Great recipe! I added a can of Rotele and didn't add any water to make it a little thicker. Delicious!

My family like this recipe better then Goya's. It was easy to prepare and it did not took long to cook. I would make it again.

This is terrific! I did a few things different based on our preferences and to stretch it into a lunch dish: no green pepper or sugar; added corn & 1 fresh tomato chopped, broth instead of water, and I used lime juice instead of vinegar. I also used 2 medium onions, and I accidentally drained the beans. And I did not have the sazon goya so I used cumin, about 1/2 tsp. This turned out AMAZING!!

Very good. Only a few comments: First, if you double the recipe you probably only want to add a cup of water or else it will take forever to simmer away. Second, I love to add mushrooms and roma tomatoes. Third, I love to add Cilantro and Jalapeno to give it a nice kick. Great food and cheap too!

Mmmm...creamy from the beans and a bit crunchy from the rice. I enjoyed it tremendously. I added a little bit of green chili for a little kick. Will make it again. Thank you.

Overall, very easy to make and made a nice side dish for fajitas. Made as per the recipe, except used cumin and some extra garlic powder as I didn't have sazon goya. Was very good, but a little bit bland for our taste. I would probably add a bit more garlic next time, and perhaps increase the spices.

First rate! not too spicy, excellent flavour! I used vinegar instead of wine.

I didn't even have the onion or green pepper, and it was still delicious!! Can't wait to make again :)

So great, everyone loved it. I used green onions in place of regular onions- worked out great!

This was very tasty and simple to prepare. it's going to be a staple.

Great recipe! Made as is. Thought it was a little too watery, and simmered for closer to 30 minutes. Will definitely be making again! Thanks for sharing the recipe!

Very good. Didn't think it would be. Didn't have sazon goya, so used 1 TBSP red wine vinegar, 1 cube bouillon, no sugar, no peppers.

This is the same recipe on the Goya can plus sugar, which it doesn't need. Tasty.

Delicious. I increase the amount of onions & peppers (personal preference).
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By Chef #1316914

on October 27, 2009

SO good! So much flavor... and goes perfect over rice! We didn't use green onion because we didnt have any... We also substituted Italian Seasoning for oregano because we were out of that... We used the recomended substitution for sazon goya.. Also didnt have cooking wine or cider vinegar... Threw in a splash of red wine instead and it was so tasty!! Served this recipe with pork butt steaks... A delicious and inexpensive dinner! Thank You!

Holy Moly this was delicious!! I cannot wait to make these again. I didn't have any garlic or green pepper, so I used a whole seeded jalapeno instead. It was really spicy but I love spicy!! I also had to use the substitutions instead of the goya and I forgot to add the wine. Still - it turned out perfect and the taste was really really good. It also smelled so great while simmering, it made us so hungry. I served it along side some spicy grilled chicken that I made and it was a fabulous, easy meal. Thanks!

Would not make these again! Nothing great about them. There has got to a good Cuban black bean recipe out there. Someone please let me know if you find one.

This was so delicious and easy to make! We used this as a filling for tortillas, along with brown rice, grated cheddar, salsa and sour cream! Yummy! Will be making again soon and often! Thank you!

Awesome. I doubled the onions and green peppers, and garlic too.

This recipe is awesome! I doubled it because the reviews were so good and I am definitely glad I did! Leftovers for a few days! I did not have the sazon goya, so I used Carmine's substitute. It was just a little too salty, so next time I won't be adding the extra salt.

Wonderful! This is our standby when we don't feel like cooking. It is so easy, healthy, and tastes

This recipe is one of my favorites on Recipezaar. I use all of Carmine's tips, except use chicken broth instead of water and buillion.

Very simple but excellent recipe! I didn't have the sazon goya, so I used the cumin, no-chicken bouillon and garlic salt substitution.

As good as in restaurants!

Oh, yeah, this is delish! made just as posted, but used substitute for sazon goya (chicken boullion (1), cumin, corriander and garlic powder - about 1/4 of each). thanks for posting!

We loved this recipe! I used frozen chopped onions to save time, and went by the recipe exactly. I would add just a touch less water next time, to thicken them up a bit. I served them over Mahatma yellow rice and it was delicious!

This was an extremely good, quick lunch for me and my two young sons! I did not have any of the sazon goya, so I substituted with 2 tsp. cumin, 1 chicken bouillon, 1/2 tsp. garlic powder, 1/4 tsp. ground coriander, and 1/4 tsp. dried thyme. Delish!! I'll serve leftovers in tortillas tomorrow. Oh, I almost forgot, I cut up about 3/4 cup tomato and added to the onion/pepper/garlic saute for some extra nutrients!

I loved this! I also used the previous posters substitution for the sazon goya, and used the cider vinegar vs cooking wine, but otherwise followed exactly. So easy, reminded me of a Cuban version of red beans and rice...but done in 25 min vs a few hours! Served over rice, next to sweet corn and grilled chicken. Excellent!

I don even like black beans, but my husband does, so I made these. Wow. Best balck beans ever. I will not go back to refried after these. I used the Sazon because I buy it in big boxes (love that radioactive color) and added about 1/2 TBS of red pepper flakes.

Absolutely delicious! I have made this recipe several times now (using Carmine's seasoning substitutions) and my husband said it was about time I rated it. The whole family comments every time I make it that it is great. The only other black beans and rice I've made came out of a box. This is far superior and takes about the same amount of time to make. We usually serve it over brown rice as a vegetarian main dish but occassionally the guys like to have it with sausage or shrimp added. It's a no-brainer for those nights you want something quick and easy and satisfying.

Such a delicious dish! This is my second attempt at making black beans and rice and this recipe is awesome! I didn't have sazon or fresh garlic so I had to improvise, but it is sooo good.

My husband and sons loved it! Easy to prepare and the note about the Sazon Goya was a wonderful help! Easy to make, and I doubled the recipe so I know we will be having a treat next week from the freezer.