Rice with Black Beans (Arroz con Frijoles Negros)
Serves 8 Time 2 hours Difficulty 2/5 Ingredients 15 Steps 10
Arroz con frijoles negros (rice with black beans) is one of the many rice and bean dishes that are extremely popular throughout Latin America, especially in the Caribbean. Most people serve meat or fish with rice and beans. However, it also works well as a vegetarian or vegan main course.
Ingredients
- 1 lb (500 g) dried black beans
- 1 large green pepper, cut in half with seeds and stem removed
- ⅓ cup olive oil
- 1 large onion, chopped
- 4 cloves of garlic, smashed and chopped
- 1 large green pepper, seeds and stem removed, then chopped
- 4 tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 1 bay leaf
- 2 tbsp sugar (or ½ packet of low-calorie sweetener)
- 2 tbsp cider vinegar
- 2 tbsp dry white wine (cooking wine or dry sherry is fine)
- Olive oil (see below for quantities)
- 2 cups converted rice
Steps
- The night before, wash beans. Soak in a large pot with 10 cups water and half a green pepper.
- Next day, cook beans in the same water at a low boil, stirring occasionally, about 1 hour, until softer.
- Heat 2 tablespoons oil in a frying pan. Sauté chopped onion, garlic and green pepper (sofrito) until soft, 5–10 minutes.
- Blend 1 cup soft black beans with some liquid until liquefied. Add to the frying pan and mix with the sofrito.
- Add the pan contents to the pot of beans. Add salt, pepper, oregano, bay leaf and sugar.
- Boil about 1 more hour, stirring occasionally. Add vinegar and cooking wine.
- Boil about 1 more hour to thicken. Add 2 tablespoons olive oil. Serve.
- Combine rice, 4½ cups water and 2 tablespoons olive oil in another large saucepan.
- Bring to a boil. Reduce to a simmer, about 20 minutes.
- Fluff rice with a fork once the water has evaporated.
Notes from the original
- If the beans are too watery, boil until the right consistency. They keep for about a week in the refrigerator, and they freeze well.
Source. Adapted from “Cookbook:Rice with Black Beans (Arroz con Frijoles Negros)” by Wikibooks contributors, revision of 2025-07-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.