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Black Beans With Rice

A delicious Caribbean favorite that is cholesterol free and made with very little added fat.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 5 hours 15 minutes 6 servings 8 oz


1 lb dried black beans

7 C water

1 medium green pepper, coarsely chopped

1½ C chopped onion

1 Tbsp vegetable oil

2 bay leaves

1 clove garlic, minced

½ tsp salt

1 Tbsp vinegar (or lemon juice)

6 C rice, cooked in unsalted water

1 jar (4 oz) sliced pimento, drained

1 lemon, cut into wedges

calories 561
Total fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 193 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.

  • 2
    In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.

  • 3
    Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender. Stir occasionally and add water if needed (if water level drops below the top of the beans).

  • 4
    Remove about ⅔ of the beans and set aside. Use a spoon to mash the remaining beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.

  • 5
    Remove bay leaves and stir in vinegar or lemon juice when ready to serve.

  • 6
    Serve over rice. Garnish with sliced pimento and lemon wedges.

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