Black Beans and Rice

Sharon's Healthy Recipes

A hearty and popular main dish with lots of color and flavor.


2 cups organic dried black beans, soaked overnight
2 tbs coconut oil
1 medium onion
3 cloves garlic
1 green pepper
2 bay leaves
4 to 6 cups water (can use chicken broth for part of liquid)
1 to 2 tsp sea salt
dash cayenne pepper
1 tbs brown rice vinegar *
sour cream
chopped tomatoes

No of Servings: 8     Preparation Time: 30 minutes     Cooking Time: 120 minutes


Soak beans in pure water overnight (or 6 to 8 hours during the day). Drain beans. In large stockpot, heat coconut oil. Chop onion and garlic in food processor. Add to pan and saute until soft. Chop green pepper and add to pan continuing to saute until peppers are soft. Add bay leaves and drained beans. Pour in water. Begin with 4 cups, adding more as beans cook. (Can use chicken broth for some of the liquid.) Cook until beans are soft. This can take between 1 and 3 hours. Once beans are soft, add salt and cayenne pepper. Right before serving, add brown rice vinegar. Adjust seasonings. When ready to serve, place cooked brown rice on plate. Top with black beans. Garnish with sour cream, fresh, choppped tomatoes and scallions.


Brown rice vinegar is a mildly flavored vinegar. I buy Eden brand.

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Beautiful Black Beans

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