Being from Miami, black beans and rice are pretty much a staple side dish. Because there are so many places to get black beans, it wasn’t until I moved out of Miami that I realized I needed to start making my own.
I tried a few different versions of black beans–including the recipe on the back of the can–and they’re all pretty tasty, but this particular one has become a hit with my family. There is no real difficulty in making black beans, you just need some time–I like mine to cook for a couple of hours to really soak in all of the flavors.
Black beans and rice go great with chicken, pork, flank steak, etc. and are often accompanied by sweet plantains.
- 1 large or 2 small cans of black beans, drained
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbs. olive oil
- 1 roasted green pepper, chopped*
- 1 cup low-sodium chicken stock
- 3/4 cup dry red wine
- 1 tbs. parsley
- 1 tsp. thyme + 1/2 tsp. ground thyme
- 1 tsp. oregano
- 1 tsp. cayenne pepper
- 1 tsp. cumin
- 2 tsp. salt
- 2 tsp. ground black pepper
- In a medium sized pot cook down the onion and garlic in 2 tablespoons of olive oil until the onions are translucent. Add the roasted green pepper and half the salt and pepper.
- Pour in the drained black beans and mix everything evenly together. Add in the chicken stock and red wine and bring to a slow simmer over medium low heat.
- Once the liquids are simmering, add in the rest of the seasonings-thyme, oregano, cayenne pepper, cumin, and remaining salt and pepper.
- Reduce heat to low and let cook for at least an hour-longer if you have time-stirring occasionally.
- Serve over rice and enjoy!
*I wash my green pepper then stick it in a 400ºF oven directly on the rack for about 15 minutes on every side. Once I notice the skin begin to blister and turn brown, I remove the pepper and immediately place in a bowl of ice water. Then it’s easy to remove the skin and chop up.