Growing up, my mom had a pretty good arsenal of meals that included rice and some kind of saucy thing that involved a cheap protein. We didn’t eat a ton of meat and there were 4 of us, so cheap protein was kind of a must.
Enter, beans. Black beans and rice happened a good deal in our kitchen, and while I wasn’t a huge fan as a kid, I WAS a huge fan of the toppings. Sour cream and cheddar with 4 beans count as protein, right?
Now, luckily, I’m slightly more mature (emphasis on slightly), and love black beans and rice. It’s cheap, healthy, simple, and FLAVORFUL if you go this method. My rice cooker takes 30-40 minutes depending on what kind of rice I’m cooking, and the bean portion of this meal is done in less time than that, so BOOM. Easy quick dinner that is even better as leftovers.
You’ll need to cook whatever kind of rice you like for serving. In addition to that, you’ll need black beans, an onion, bell pepper, garlic, canned tomatoes, cajun seasoning, Worcestershire sauce, stock (vegetable for an actual vegetarian meal, but I like the flavor of beef with the beans), and cilantro and cheddar for topping. Sour cream and extra hot sauce is never a bad idea either for the post-production aspect of this meal.
Now, we just simmer! 10-15 minutes is the minimum, but you could continue to add water/stock, let it evaporate, add more, until the mixture is really cooked down. I simmered for 20 minutes because I wanted to eat.
To serve, I make a little well of rice in a bowl, fill it with beans, then top it with the good stuff. Cilantro is GREAT on this, I promise.
And that’s it! Really simple, healthy, and delicious. If you wanted to make this lower carb you could double the veggies and only use one can of beans – that’d give you a lighter sauce. The flavors are killer, though, thanks to the easy-peasy spice blend that I adore.
Try this soon!
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14 ounces or so) black beans, lightly drained
- 1 cup diced tomatoes and juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cajun seasoning, plus more if needed
- 1 cup beef or vegetable stock, plus more if needed
- cooked white rice for serving
- cilantro, cheddar, sour cream, and hot sauce, optional, for serving
- Add the olive oil, bell pepper, and onion to a large skillet over medium-high heat. Let the veggies cook and soften slightly for 5 minutes, then add the garlic and cook for 1 minute more.
- Add the beans, tomatoes, stock, Worcestershire sauce, and cajun seasoning. Stir to combine, and taste: add more cajun seasoning or salt if you'd like.
- Let the bean mixture simmer for 10-15 minutes to cook the vegetables and thicken the mixture, adding more stock as needed if the mixture seems dry.
- Serve the beans over rice with any toppings you'd like.