These Easy Beans and Rice are the perfect ratio of smoky from the bacon and paprika, sweetness from the tomato flavor, with a hint of heat from the chili flakes. The serving amount is a lot but they are so good you will want to freeze the extra for your next taco night. One less thing to cook next time. Winning!
Easy Beans and Rice Tips:
When soaking the beans, make sure to use filtered water so the beans aren’t absorbing chemicals from the tap water. I also like to soak my rice overnight to decrease the arsenic levels in the rice.
I also don’t use an entire jar of tomato paste. Freeze whatever is left and thaw it out prior to using in your next recipe.
FAQ:
Can I use canned beans to make this recipe?
You could, but I would use dried beans if possible. The dried beans do take longer to cook, which also allows for the ingredients to flavor the beans more.
One pound of dried beans is a lot for my family, can I freeze the extras?
Yes, absolutely! I freeze them in glassware or quart sized mason jars. I love using them as a side with Mexican food, add them to my ground taco meat to stretch it a bit further, or making bean and cheese burritos. The possibilities are endless!
Prep Ahead:
This meal is incredibly simple so there isn’t a great deal to prep ahead. Sometimes I like to measure out my spices in a small jar the night before so I can dump them in the pot when it’s time to cook.
Favorite Ingredients:
I don’t necessarily have a favorite brand of dried beans I like to use. I do however love ordering from Azure Standard as the price is great for buying in bulk.
Why should I make it?
Does anyone ever really get excited about beans? I don’t, unless I’m making these. The flavor is insane and it’s a hit with the whole family. The topping choices are endless so even picky eaters will be happy they get to choose what sounds good to them.
I love that the serving amount is significantly more than I usually cook so there are plenty of leftovers for another night. Or, just freeze extras to go with your next Mexican food dinner night.
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Easy Beans and Rice
Ingredients
- 1 pound dry black beans
- 1 whole onion chopped
- 4 strips of nitrate free bacon (organic is possible)
- ½ of a large cilantro bunch
- 3 Tablespoons of tomato paste
- 4 cloves of minced garlic
- ½ of a heaping teaspoon teaspoon of oregano
- ¾ teaspoon ground cumin
- 1 teaspoon of smoked paprika (regular paprika works too)
- ½-1 teaspoon dry chili flakes (depends on your spice tolerance)
- 1 large bay leaf
- 1 - 1 ½ teaspoons of salt (start with less and add to your preference)
- ½ teaspoon of black pepper
- 6 cups of water or chicken stock (chicken stock adds more flavor and minerals)
- Chopped red onion
- Fresh lime juice
- Shredded sharp cheddar cheese
- Sour cream
- Salsa
- Chopped cilantro
Instructions
1. First, wash black beans and soak them in a large pot of water overnight. Make sure your beans are covered in water several inches above the beans.
2. The next morning, drain and rinse beans in a strainer.
3. Next, rinse out the same pot your beans were soaked in and add your strained and rinsed beans back into the pot.
4. Then add chopped onion, bacon, cilantro, tomato paste, garlic, oregano, cumin, smoked paprika, chili flakes, bay leaf, sea salt, pepper, and water or chicken stock. Stir until combined.
Over medium heat, bring beans to a boil and then immediately lower heat to a simmer.
5. Next, cover pot with a lid and cook for about two hours until beans are soft. I like to take the lid off during the last 30 minutes of cooking to allow the liquid to thicken a bit.
6. Lastly, remove the bay leaf, bacon and cilantro from the pot. Serve with rice and toppings listed in the ingredients items above.
Notes
Here are a few recipe ideas you can serve these beans with:
- Black beans are a perfect addition to these Burrito Bowls.
- These Baked Chicken Taquitos would benefit from the flavor of the Easy Beans.
- If you want to use Chicken Stock to cook the beans, I have a simple and delicious recipe.
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