Recipes

Jorge’s black beans with rice

52 min • 6 to 8 servings •

Andrew Sachs

52 min • 6 to 8 servings•

Andrew Sachs

A plate of white rice topped with cooked black beans and garnished with chopped green onions, with a red pot and olive oil bottle in the background.

Who knew Jorge could cook? I never would have guessed that this ladies man had it in him. In fact I was teasing him about having to bring something that reminded him of home to our Thanksgiving feast. And he jumped at the chance to bring his mama’s black beans and rice. He was so excited I didn’t have the heart to stop him. I mean Thanksgiving is no small deal in my household. My good friend Jose and I had been planning for weeks and beans and rice was the last thing we needed. But Jorge was so excited, that I had to let him run with it. Boy am I glad he did. His mother sent the recipe and the beans were a big hit. Best yet this is a dish that is simple and fast to make. Hats off to Jorge’s mom. Now I know why he was so eager to have a taste of her cooking on the one day of the year dedicated to family and food.

Ready

5 Tbsp olive oil, aprox

2 or 3 cloves of garlic

1 green onion, diced

1 onion, diced

1 tsp oregano

1 Tbsp sugar

1 additional Tbsp olive oil

6 cans black beans

Long grain white rice, cooked

Set

Large dutch oven or pot

Can opener

Go!

Coat the bottom of your dutch oven with olive oil. Turn the heat on medium low and add your garlic. As soon as the garlic starts to turn golden (approximately 2 minutes) add the onion, green onion and oregano and simmer for about twenty minutes.

Add the sugar and additional olive oil. Stir.

Add the black beans and simmer on low for 20 more minutes.

Serve with white long grain rice.

Recommendations

Start your rice first. Both dishes take about an hour to simmer.
Looking for more healthy recipes? Try these delicious VEGAN and VEGETARIAN dishes.

beans rice vegan vegetarian

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