Easy Black Beans and Yellow Rice

  • Yield 2 to 4 servings

This easy beans and rice dish goes well with pork, but is also hearty enough to serve as the main course.


1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 -- garlic cloves, minced
1 -- (16-ounce) can black beans
1 -- (15-ounce) can whole tomatoes, chopped
1 teaspoon sugar
3/4 teaspoon Italian seasoning
1/8 teaspoon Tabasco sauce
3/4 cup water
1/8 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1/3 cup uncooked rice
1/4 teaspoon turmeric


  1. Saute the onion, celery, green pepper and garlic until tender in a heated electric skillet sprayed with nonstick cooking spray.  Add the beans, tomatoes, sugar, Italian seasoning, Tabasco, 3/4 cup water, salt and pepper and mix well.  Bring to a boil and reduce the heat.  Simmer for 15 minutes or until thickened, stirring occasionally.  Bring 3/4 cup water, rice and turmeric to a boil in a saucepan.  Reduce the heat and simmer, covered, for 20 minutes.  Remove from the heat and let stand, covered, for 5 minutes or until the liquid is absorbed.  Spoon onto serving plates and spoon the beans over the top.

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).



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