Black Beans N Rice Stove Top or Crock Pot
Satisfy your craving for hearty, wholesome comfort food with this versatile Black Beans N Rice recipe, perfect for both stove top and crock pot cooking. Packed with fiber-rich black beans, fragrant spices like cumin and paprika, and vibrant veggies, this dish offers a bold explosion of flavors in every bite. The fluffy long-grain rice, cooked in seasoned vegetable broth and brightened with a splash of fresh lime juice, pairs seamlessly with the tender beans for a satisfying, plant-based meal. Ideal for meal prep or a family dinner, this easy-to-make dish is customizable and can be garnished with fresh cilantro for an extra burst of freshness. Whether you're looking for vegan recipes, high-protein meals, or one-pot wonders, this recipe is perfect for delivering a delicious and nutritious meal with minimal fuss.
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Recipe Information
Ingredients
- 1 cup dry black beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 medium lime, juiced
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
1. Rinse the dry black beans thoroughly under running water. Soak them in a bowl with water overnight, or for at least 6 hours, to soften.
2. If using a slow cooker, transfer the soaked beans to the crock pot and cover with 4 cups of water. Otherwise, place soaked beans in a large pot on the stove top and cover with water.
3. Cook the beans on low in the crock pot for 6-8 hours or simmer on the stove top for 1.5-2 hours, until tender. Drain and set aside.
4. In a large skillet or the same pot, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until softened, about 5 minutes.
5. Add minced garlic, tomato paste, cumin, paprika, oregano, salt, and black pepper to the skillet. Stir well and cook for 1-2 minutes to bloom the spices.
6. Stir the cooked black beans into the skillet, mixing until well combined with the vegetables and spices.
7. In a separate pot, bring 2 cups of vegetable broth to a boil. Add the rice, cover, and reduce the heat to a low simmer. Cook for 18-20 minutes or until the rice is tender and the liquid is absorbed.
8. Once the rice is cooked, fluff with a fork and drizzle with fresh lime juice.
9. Serve the rice on a plate or in a bowl and spoon the black beans over the top. Garnish with chopped cilantro, if desired.
10. Enjoy this delicious and nutritious Black Beans N Rice dish!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 23.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4893 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
