“Black Beans and Rice”

Need a side dish for grilled skirt steak or roast pork shoulder. You can enjoy my feel good, tasty Black Beans and Rice. If you love Red Beans and Rice then try this recipe. Made with black beans and served over rice is the perfect side or one pot meal for vegetarians as no meat exists in this recipe. Jalapeno peppers lend slight heat while slow simmered with red onion and Recaito cilantro seasoning.

First, black beans are a legume with many health benefits. A half-cup cooked black beans have over 7 grams of protein, 7.5 grams of soluble fiber which means the ability to lower cholesterol and lower triglyceride levels, and 20 grams of carbs. All of these health benefits mean black beans are a heart healthy choice. Rice is not low on the glycemic index but when eating protein-rich beans in addition can be a healthy meal choice. Remember portion control is key. If you’re worried about sodium intake using canned beans, rinse them first before continuing with the recipe. Rinsing will reduce sodium by 40 percent.

Black Beans and Rice

My Black Beans and Rice come from my love of beans and full feeling after eating them. That’s the protein effect. Protein makes you feel full longer since the body digests beans more slowly. Black beans are low in fat in addition to the other health benefits. You can substitute brown rice for a healthier choice than white rice if counting carbs and not risk blood sugar spikes if you are diabetic.

All beans or legumes are a very affordable food source especially dried. You can substitute dried beans in this recipe but you will need to follow soaking directions on the bag then proceed with Black Beans and Rice recipe. Your family will love this flavorful rich tasting recipe. Makes a perfect side with grilled meats as I have pictured. Black Beans and Rice is easy to prepare as rice can be cooked ahead of time and reheated. Serve with homemade Pico de Gallo and dinner is served.

Black Beans and Rice

Black Beans and Rice

1 cup Golden Canilla Rice

2 1/2 cups water

1 T. butter

1/2 t. salt

1 – 15 oz. can black beans, undrained

2 jalapeno peppers, seeded and chopped

1/2 red onion, chopped

1 T. Goya Recaito cilantro seasoning

3/4 cup water

1 T. apple cider vinegar

1/2 t. ground oregano

1 t. chicken bouillon powder

1 package Goya Sazon without Annatto

1/2 t. black pepper

Salt to taste

In a medium saucepan, bring 2 1/2 cups water to boil. Add rice, butter and salt. Cover and low simmer for 20 minutes. Remove from heat and let stand 5 minutes with lid before serving; set aside.

In another medium saucepan, pour black beans, jalapeno, red onion, cilantro seasoning, water, vinegar, oregano, bouillon powder, Sazon and pepper. Cover and simmer for 30 – 45 minutes, until beans are tender. Adjust seasoning and serve beans over cooked rice.