Vegetarian Black Beans and Rice
on Apr 06, 2020, Updated Oct 21, 2024
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This has been a family favorite before it was a necessity, and costs just a few dollars to make. Canned tomatoes, garlic, onions, carrots and red pepper all pull together to make a very soul-satisfying dish.
It’s bean time for sure. This has been a family favorite before it was a necessity and costs just a few dollars to make. Canned tomatoes, garlic, onions, carrots, and red pepper (skip the pepper if you don’t have it) all pull together to make a very soul-satisfying and kind of heart-warming dish, kind of Cuban-inspired.
This is a Charlie favorite. My younger son might have been Cuban in a previous life. Oh, probably not, but it is a bit funny and disarming to watch this little Jewish, blue-eyed, blond child hunker down over a plate of black beans and rice as though it were mother’s milk. He had to take a packed lunch every day to summer camp, and this was his frequent request; odd on a number of levels, but who cared?
This has been a family favorite before it was a necessity, and costs just a few dollars to make. Canned tomatoes, garlic, onions, carrots and red pepper all pull together to make a very soul-satisfying dish.
Make Ahead Black Beans
This is one of those recipes that is delicious, hot off the presses, but even better one or two days after you first make it, because the flavors have a chance to meld and become one with the universe. As it sits in the fridge, it thickens. When you reheat it, or portions of it, you may want to add more water or broth to loosen it up.
Topping for Black Beans:
The garnishes are what make this dish so personalizable. Seriously, go for it.
Some guacamole and a big spoonful of salsa.
Some cheese. I love the crumbly white Mexican cheeses for this dish, like cojita (saltier) or queso fresco (milder), but you could also use any kind of shredded cheese from cheddar to Monterey Jack, to Pepper Jack.
And a big old dollop of sour cream to finish it off. Also think about a few squeezes of fresh lime juice, a shot of hot sauce, or a handful of slivered scallions. And here’s what you need to know about reheating rice.
What to Do With Leftover Tomato Paste
Are you annoyed that I called for less than a full small can of tomato paste in this recipe? Are you wondering, “Hey, Ms. Full-of-Advice, what should I do with the rest of the tomato paste, other than leaving it partially covered with plastic wrap in the back of my fridge, and waiting for it to get moldy so I can toss it out, and feel resentful that I wasted it?” Well, thanks for asking. You’re going to freeze it, and here’s how.
More Vegetarian Side Dish Recipes
- Artichoke, Feta, and Roasted Pepper Couscous Salad
- Tomato, Zucchini, and Bulgur Salad
- Herby Brown Rice
- Wild Rice and Broccolini Salad
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Vegetarian Black Beans and Rice
Ingredients
- 2 tablespoons olive oil
- 2 large onions (chopped)
- 1 teaspoon finely minced garlic
- ½ cup chopped carrots (about 2 large carrots)
- ½ cup chopped red bell pepper (about 1 small pepper)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon chipotle puree (or 2 teaspoons chili powder, optional)
- 4 15.5-ounce cans black beans (drained and rinsed)
- 1 28-ounce can crushed tomatoes (preferably in puree)
- ¼ cup tomato paste
- 1 ½ cups water (or vegetable broth)
- 1 bay leaf
- Kosher salt and freshly ground black pepper (to taste)
To Serve:
- 8 cups hot cooked white rice (or brown rice)
- Grated cheddar cheese or crumbled cojita or queso fresco cheese
- Lime wedges (to serve, optional)
- Sliced scallions (optional)
- Sour cream (optional)
- Hot sauce or salsa (optional)
Instructions
- Heat a large pot with the olive oil over medium heat. Add the onions and sauté until they are translucent and tender, about 5 minutes, then add the garlic, red pepper, and carrots until you can smell the garlic and the peppers and carrots start to become tender, about 2 minutes. Add the oregano, cumin, and chipotle puree or chili powder, and stir until everything becomes very fragrant, about 1 minute more.
- Add the black beans, crushed tomatoes, tomato paste, water or vegetable broth, bay leaf, and salt and pepper. Simmer, uncovered, for 20 minutes, and taste to see what seasonings you want to add.
- Serve over hot cooked rice, with guacamole, crumbled or grated cheese, a squeeze of lime, salsa, scallions, and sour cream as desired/accepted.
Simple dish, easy to whip up. Used the chili powder option. It’s a gentle spice load. My 1.5 year old ate it up, my 6 year old continues her strike on dinner in general, but did eat two bites. Husband said that with some sausage it would be tops. Overall a good pantry and budget meal, and easy to tweak how you need. Thanks!