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Rice and Black Beans

Rice with Black Beans

Rice with Black Beans is a wonderful side dish to have in your cooking repertoire. It is a tasty rice dish consisting of black beans that are known for being high in protein and fiber.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Side Dish, Side Dishes
Cuisine Caribbean
Servings 4
Calories 503 kcal


  • ½ cup dry black beans
  • 1 garlic clove
  • 4 tbsp olive oil
  • 3 - 4 pieces of cured pork endui, bacon or ham, optional
  • tsp ground cloves
  • 1 tsp Noubess Original Hot and Spicy Sauce
  • ½ cup finely diced white/red onion or shallots
  • ¼ cup finely diced red bell peppers
  • ½ tsp ground paprika
  • 2 tbsp chicken bouillon or 2 cubes, crushed
  • 3 cups bean cooking liquid add hot water if necessary to obtain 3 cups
  • 2 cups long-grain rice
  • 1 sprig parsley
  • 1 sprig thyme


  • Sort and wash beans at least twice. In a large pot, add cleaned beans, 8 cups of water, 1 whole garlic clove and bring to a boil. Cover and cook over medium heat, with the lid ajar, until beans are fully cooked for about 45 minutes to 1 hour. Drain and reserve the cooking liquid.
  • In a large pan, over medium heat, heat 2 tbsp of oil. Add beans, cured pork, ground cloves, and Noubess Original Hot and Spicy Sauce. Saute until the beans are crispy, about 4 - 5 minutes, stirring occasionally. Transfer the beans mixture to a plate.
  • In the same pan, add the remaining oil. Add onion or shallots, diced red bell peppers, ground paprika, and chicken bouillon. Saute for 3 - 5 minutes stirring constantly.
  • Add bean cooking liquid, parsley, and thyme, then bring to a boil over high heat.
  • In the meantime, wash the rice several times (2 - 3 times), and drain. When the bean liquid starts to boil, add rice, sauteed bean mixture. Gently spread the mixture with a spoon. Bring to a boil and lower heat to medium. Cook uncovered until the water evaporates. Lower the heat to the low setting, gently scrape the bottom of the pan, cover the pan tightly and cook undisturbed for 20 - 25 minutes. Remove from the stovetop. Discard thyme and parsley. Serve immediately.


Drizzle a little bit of oil on the cooked rice and beans before serving.
This recipe can also be made with red beans, navy beans or your preferred beans. Cooking time for beans will be different.
If using canned beans, skip the cooking beans step. The color of the rice will not be the same as you will not have any bean cooking liquid. Use only hot water to cook the rice.


Add 2 - 3 tablespoons unsweetened fresh or canned coconut milk (reduce cooking liquid or water if using).


Calories: 503kcalCarbohydrates: 82gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 37mgPotassium: 244mgFiber: 4gSugar: 1gVitamin A: 450IUVitamin C: 14mgCalcium: 41mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beans, easy dinner recipe, rice dish
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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