New This Month

Black Beans and Rice


Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.

  • Servings: 4

Source: Mad Hungry, March 2011


  • 3 tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 1/2 cup water
  • 3 cups cooked white rice
  • 1 avocado, chopped
  • 1 lime, cut into wedges


  1. Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.

  2. Stir in black pepper, cumin, and oregano and cook 1 minute more.

  3. Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.

  4. Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.

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