I tossed this one together based on several recipes I found, and eventually made it my own. Black beans and rice is a common side dish in many Latin American and Caribbean cuisines, and goes with just about any main dish remotely resembling something from those areas.

I’ve spent considerable time in Colombia and my partner and oldest went on a mission trip to Belize a few years ago. This dish combines the best of the variations found in those regions.

This dish is also excellent leftover, if your tribe doesn’t devour all of it. Sometimes we double it and have it available for lunches and dinners for days.

The cayenne pepper is definitely optional. As my household has two who love spice and two who can’t handle any, I just have this on the side to sprinkle over my portion.

Want to really mix this up? Add a can of Ro-Tel when you add the beans! We’ve tried a can of original, mild and fire roasted, and they all came out wonderful. But it’s just as wonderful without it.

Black Beans and Rice Recipe

Ingredients 1 tablespoon olive oil 1/2 medium onion, finely chopped 2 cloves garlic, minced 3/4 cup uncooked long grain white rice 1.5 cups broth (vegetable, chicken, beef all work, see which one tastes the best for you!) 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1 15oz can of black beans, drained and rinsed Juice of 1/2 lime Directions 1. Pour oil into a medium sized pot and heat over medium 2. Sauté onion and garlic until soft, about 3-4 minutes 3. Add rice and stir to coat, about 1 minute 4. Add broth and bring to a boil 5. Cover and simmer over low heat for 20 minutes 6. Uncover with heat still on, and add cumin, salt and cayenne pepper (if using), and stir to mix into cooked rice 7. Add black beans and squeeze in the lime juice, stir to mix until beans are heated