Black Beans and Rice with Bacon Recipe

By
Nick Kindelsperger
尼克Kindelsperger是contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated May. 08, 2019
Nick Kindelsperger

一碗黑豆和大米是纯安慰food, at least for me. It was one of the first dishes I attempted to make in college, though I should point out that it usually entailed nothing more than opening a can of beans, mixing in some rice, and calling it a day. I've progressed beyond that point, but I'm always looking for new tricks, because while the concept sounds simple, it's surprisingly easy to end up with a batch that is dry and flavorless.

The easiest way to add flavor is to toss in something meaty, but add too much and you'll risk making things greasy. It's a balancing act. Bacon carries most of the load here, but it gets some help from some chicken stock, which lends a savory edge without clobbering you over the head. I also picked up a trick from thisgallo pinto rice recipe, and decided to add some Worcestershire sauce. From there, I focused on the one element that usually gets forgotten—acid. For this recipe, I used some apple cider vinegar, which helps cut through everything else.

Recipe Facts

4.3

(3)

Active:15 mins
Total:30 mins
Serves:4 servings

Rate & Comment

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  • 4ouncesbacon(about 4 slices), sliced thinly

  • 1mediumyellow onion, chopped (about 1 cup)

  • 1red bell pepper, stemmed, seeded, chopped (about 1 cup)

  • 1serranopepper, stemmed seeded, chopped (about 2 tablespoons

  • 2garliccloves, minced (about 2 teaspoons)

  • 1teaspoonground cumin

  • 1/2teaspoondried oregano

  • Kosher saltand freshly ground black pepper

  • 1cupwhite rice

  • 1 (15-ounce)can black beans, drained

  • 2cupshomemade or store-boughtlow-sodium chicken stock

  • 2tablespoonsapple cider vinegar

  • 2tablespoonsWorcestershire sauce

  • 2scallions, green parts only, thinly sliced

Directions

  1. Cook bacon in a large dutch oven over medium heat until crisp, stirring occasionally. Remove pieces with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat.

  2. Add onion, red bell pepper, and serrano, and cook until onion is soft and starting to take on some color, about 5 minutes. Add garlic, cumin, oregano, 1/2 teaspoon salt, and few cracks of black pepper. Stir until fragrant, about 30 seconds. Stir in rice and cook until most of the grains turn chalky white, 1 to 2 minutes.

  3. Add black beans, chicken broth, apple cider vinegar, and Worcestershire sauce and stir well. Bring to a boil, and then reduce heat to low. Cover the pot and cook until the rice is completely cooked, stirring after 10 minutes or so, 15 to 20 minutes total. Garnish with sliced green scallions and the cooked bacon.

Nutrition Facts(per serving)
322 Calories
11g Fat
37g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 322
% Daily Value*
Total Fat11g 14%
Saturated Fat 4g 18%
Cholesterol28mg 9%
Sodium1002mg 44%
Total Carbohydrate37g 14%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein19g
Vitamin C 66mg 331%
Calcium 75mg 6%
Iron 3mg 19%
Potassium 737mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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