Food & Cooking Recipes Black Beans and Rice 3.5 (173) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish. Ingredients 3 tablespoons olive oil 1 medium white onion, chopped 2 cloves garlic, minced ¾ teaspoon coarse salt ¼ teaspoon ground black pepper ½ teaspoon ground cumin ¼ teaspoon dried oregano 2 (15.5-ounce) cans black beans, drained and rinsed ½ cup water 3 cups cooked white rice 1 avocado, chopped 1 lime, cut into wedges Directions 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. Stir in black pepper, cumin, and oregano and cook 1 minute more. 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. Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges. Rate it Print