Southern Black Beans & Rice – Page 103

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Servings: 6 Difficulty: Intermediate
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A hearty, aromatic Southern classic with tender beans, savory spices, and a simple vinaigrette finish.
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This Southern Black Beans & Rice dish is a comforting, plant-based meal that balances earthy beans with bright, tangy notes. The black beans are simmered with onions, garlic, and green peppers until tender, then seasoned with oregano, cumin, and a touch of heat. Served over fluffy hot rice and garnished with fresh green onions, it offers a satisfying texture and deep flavor profile. A simple olive oil and wine vinegar vinaigrette drizzled on top adds a refreshing finish. Perfect for weeknight dinners or potlucks, this vegan-friendly recipe is wholesome, economical, and deeply satisfying.

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Southern Black Beans & Rice – Page 103

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 473.5

Description

This Southern Black Beans & Rice dish is a comforting, plant-based meal that balances earthy beans with bright, tangy notes. The black beans are simmered with onions, garlic, and green peppers until tender, then seasoned with oregano, cumin, and a touch of heat. Served over fluffy hot rice and garnished with fresh green onions, it offers a satisfying texture and deep flavor profile. A simple olive oil and wine vinegar vinaigrette drizzled on top adds a refreshing finish. Perfect for weeknight dinners or potlucks, this vegan-friendly recipe is wholesome, economical, and deeply satisfying.

Ingredients

Directions

  1. Rinse dried black beans thoroughly and soak overnight or use the quick-soak method.
  2. Cook beans in plenty of water until tender, then drain, reserving 1/2 cup of the cooking liquid.
  3. Heat 1/4 cup olive oil in a large pot over medium heat.
  4. Add chopped onion, mashed garlic, chopped green pepper, and bay leaves; sauté until onion is lightly browned and soft.
  5. Stir in oregano, cumin, 2 tablespoons wine vinegar, and the reserved bean broth.
  6. Simmer the vegetable mixture until the peppers are soft.
  7. Add the drained beans, hot pepper sauce, honey, and salt to the pot.
  8. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
  9. While beans simmer, combine 1/2 cup olive oil, 1/4 cup wine vinegar, and a pinch of salt in a covered jar and shake well.
  10. Serve the bean mixture over hot cooked rice, topped with chopped green onions and a drizzle of the vinaigrette.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 473.5kcal
% Daily Value *
Total Fat 33.1g51%
Saturated Fat 4.7g24%
Cholesterol 0.0mg0%
Sodium 7.9mg1%
Total Carbohydrate 44.1g15%
Dietary Fiber 15.6g63%
Sugars 0.6g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black beans, southern cuisine, vegan dinner, rice and beans, cumin, oregano, green pepper, garlic, onion, simmered beans, plant-based, comfort food, hearty, spicy, vinegar dressing, healthy, budget-friendly, slow cooked, aromatic, meal prep
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