Black Beans & Rice

Ingredients

• 0.5 medium Red Onion (peeled and finely chopped)
• 1 whole Jalapeño Pepper (stem removed, seeded if less heat desired, finely diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Bacon Grease (rendered from cooked bacon, can substitute with olive oil)
• 1 can Black Beans (15‑oz can, drained and rinsed)
• 1 teaspoon Seasoning Salt (or regular salt to taste)
• 1 cup Jasmine Rice (rinsed until water runs clear)
• 1.5 cups Water (room temperature)

Instructions

1. Prepare Vegetables

   Trim the red onion, jalapeño, and garlic. Finely chop the onion, dice the jalapeño, and mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat the bacon grease in the skillet over medium heat. Add the chopped onion, jalapeño, and garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Beans and Seasoning

   Stir in the drained and rinsed black beans and sprinkle the teaspoon of seasoning salt. Mix well and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Incorporate Rice and Water

   Add the rinsed jasmine rice to the skillet, stirring to coat the grains with the flavored oil. Pour in 1½ cups of water and give everything a quick stir.

   Time: PT2M

   Temperature: Medium

5. Bring to a Boil

   Increase the heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

6. Simmer Covered

   Once boiling, reduce the heat to low, place the lid on the skillet, and let it simmer for 15 minutes. Stir once halfway through the cooking time.

   Time: PT15M

   Temperature: Low

7. Fluff and Serve

   Remove the skillet from heat, let it sit uncovered for 2 minutes, then fluff the rice and beans with a fork. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

11 g

Carbohydrates

65 g

Fat

6 g

Fiber

7 g

Ingredient Substitutions

• Instead of Red Onion: White onion, Yellow onion
• Instead of Jalapeño Pepper: Serrano pepper, Fresh green chili
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Bacon Grease: Olive oil, Butter, Vegetable oil
• Instead of Black Beans: Pinto beans, Kidney beans, Cooked dried beans
• Instead of Seasoning Salt: Kosher salt, Sea salt
• Instead of Jasmine Rice: Long‑grain white rice, Basmati rice
• Instead of Water: Chicken broth for extra flavor

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet or Saucepan
• Measuring Cups
• Wooden Spoon or Spatula
• Lid that fits skillet

Critical Steps — Do Not Skip

• Sautéing the aromatics without burning the garlic.
• Bringing the mixture to a full boil before reducing to a simmer.
• Covering and simmering for the exact 15 minutes to achieve proper rice texture.

Chef Tips from the Video

• Use freshly rendered bacon grease for the richest flavor; leftover drippings work perfectly.
• Rinse jasmine rice until the water runs clear to avoid a gummy texture.
• For extra depth, add a pinch of smoked paprika or cumin with the seasoning salt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; reheat gently with a splash of water.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Cook the beans and rice together a day ahead; reheat in a skillet with a splash of broth.
• The dish can be portioned and frozen for quick meals.

Frequently Asked Questions