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Brown Rice and Black Beans

A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.

  • servings: 6





  • 8 cups water, plus more if needed
  • 1 bag (1 pound) dried black beans, picked over, rinsed, and drained
  • 1 jalapeno chile, halved and seeded
  • 2 medium onions, quartered
  • 5 garlic cloves, smashed
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 2 cups long-grain brown rice
  • 3 1/2 cups water

Cook's Note

Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.


  1. Step 1

    Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

  2. Step 2

    Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

Martha Stewart Living, February 2010



Reviews (3)

  • 2 Jan, 2014

    Martha, you've let me down. I'm afraid that the vinegar is making these beans tough. I'm reading that acid should not be added until after the beans are soft.

  • 15 May, 2012

    My children 3 and 6 really like this recipe. I have tweaked it a bit. I omit the first step of cooking the beans and adding all those ingredients. Skip to the second section to make the rice. Before putting a lid on to cook, add a can of drained and rinsed black beans. Give a quick stir (don't stir too much or the rice will become pasty) Cook for 30 minutes as directed.

  • 17 Jan, 2011

    I wish I could change recipe for any amount say 12, I have to cook for Tues. Can you make that a button? Thanks