This Black Beans and Rice is a gluten-free main dish made with sausage, bacon, and vegetables. It’s a complete dish that is pure flavor –and comes with 2 methods to choose from: pressure cooker and stovetop methods.
Black beans and rice comes from the classic rice and beans — made from a mix of two foods that are staples in many cultures around the world.
The dish can vary from country to country, or even from states in the same country. Some use either white or brown rice, accompanied by brown, red or black beans, seasoned in different ways.
It makes a quick, one pot weeknight meal! Yay! If you love one pot meals. try also this white bean stew, cooked low and slow.
You can serve the dish by itself (main dish) or as a side for ranch chicken thighs, grilled pork chops, beef brisket, sausage, or some other animal protein– in which case it is served as a side dish. It also goes well in or with tacos, burritos, or chicken enchiladas.
In our Black Beans and Rice recipe, we used parboiled white rice and canned black beans, saving time without sacrificing flavor. You can take your pick of two cooking methods: either the pressure cooker or the stovetop (using a single pan).
NUTRITIONAL BENEFITS
Rice (a grain) and beans (a legume) are each vegetarian, and together make up a complete protein, providing each of the amino acids the body cannot make for itself.
While rice is rich in starch and thus is a great source of energy, beans contain iron and a good amount of protein.
HOW TO COOK BLACK BEANS AND RICE
The time that takes to cook this dish depends on the cooking method you choose: pressure cooker or stovetop.
(SEE RECIPE BELOW)
HOW TO STORE BLACK BEANS AND RICE
Store black beans and rice leftovers in airtight container in the fridge for up to 2-3 days.
Freeze in a plastic bag for up to 6 months. Make sure to remove as much air from the bag as possible before sealing and place it flat in the freezer, which allows it to defrost faster.
CHEF’S NOTES
- To make this dish vegetarian, omit bacon and sausage.
- If serving as a side dish, skip meats or add only bacon.
- This dish is dairy-free, but if you prefer, top it with shredded cheddar right after removing from the heat, cover, and let cheese melt.
- One of the plusses to cooking beans and rice in the pressure cooker is that it takes less time (at least 10 minutes less than on the stove top).
OTHER RICE AND/OR BEANS VERSIONS
Feijoada (Brazilian black beans and pork stew served with rice)
How to Make Black Beans (2 ways)
Brazilian Saffron Rice with Chicken and Vegetables (Galinhada Mineira)
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Black Beans and Rice
Equipment
- pressure cooker (or one pan)
Ingredients
- 5 strips smoked bacon chopped
- 14 oz kielbasa sausage sliced
- 1 white onion small diced
- 2 bell peppers medium diced
- 5 garlic cloves minced
- 2 cups dry long-grain white rice parboiled
- 1 1/2 tsp ground cumin
- 1/2 tsp salt or more if desired
- 1/2 tsp ground black pepper (or hot sauce if desired)
- 2 cups vegetable or chicken broth (if cooking on the stove top, double amount of broth)
- 2 cups canned black beans drained and rinsed
- 1/2 cup canned corn drained and rinsed
- 2 tbsp lime juice
- 1/2 cup tomatoes chopped
- 2 tbsp parsley or cilantro chopped
Instructions
- Pressure cooking method: Turn pressure cooker on high and let it heat up, or press the saute function and let it heat for at least 3-4 minutes.
- Then, cook bacon for about 2-3 minutes or until enough to release the fat. Add sausage and let it cook for about 3 minutes, stirring every now and then. Add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Put lid on and close steam valve. Depending on your pressure cooker settings: Either cancel the saute function and press the rice function (it automatically sets the time, about 10 minutes) , or set to high pressure on manual and set for 3 minutes.
- Let pressure release naturally. Then, remove lid and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy
- Stovetop method: Heat one large no stick pan over medium-high heat, add bacon and let it cook for about 2-3 minutes or until enough to release fat. Add sausage and cook for 3 minutes, stirring now and then.
- Reduce heat to medium and add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
- Stir in rice, seasonings, and broth. Reduce heat to low and put lid on. Let simmer for 15-20 minutes, or until rice is tender and most of water is absorbed.
- Fluff rice with a fork and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy!
Recipe Notes
- STORAGE: Store black beans and rice leftovers in airtight container in the fridge for up to 2-3 days. Freeze in a plastic bag for up to 6 months. Make sure to remove as much air from the bag as possible before sealing and place it flat in the freezer, which will help it to defrost faster.
- CHEF'S NOTES:
- To make this dish vegetarian, omit bacon and sausage.
- If serving as a side dish, skip meats or add only bacon.
- This dish is dairy-free, but if you'd prefer, you can top it with shredded cheddar right after removing from the heat, cover, and let cheese melt.
- One of the plusses of cooking black beans and rice in the pressure cooker is it takes less time (at least 10 minutes less than on the stove top).
- ★ Did you make this recipe? Please, give it a star rating below!!
John / Kitchen Riffs
Beans? Rice? Say no more! Love ’em. Terrific looking dish — thanks.
Deb|EastofEdenCooking
What a great way to use my Instant Pot! This fast and easy dinner has so much flavor, no one would ever guess how fast it all comes together.
Denise Browning
Thank you Deb!
2pots2cook
When about everything in life, it’s all the same from where it is coming if it’s good ! 🙂 Cannot go wrong with sausage, bacon, beans and vegetables. Thank you dear and enjoy your day !