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Spicy Black Beans and Yellow Rice

Prep Time:


Cook Time:


8 Servings


About the Recipe


  • For the black beans

  • 2 cups (about 1 pound) dried black beans, picked over, soaked overnight

  • 3 tablespoons extra-virgin olive oil

  • 1/2 medium onion, diced

  • 1 jalapeno pepper, chopped

  • 2 cloves garlic, chopped

  • 1 bay leaf

  • Salt

  • Freshly ground black pepper

  • For the yellow rice

  • 2 cups long-grain rice

  • 4 cups water

  • 2 cloves garlic, smashed

  • 1 tablespoon turmeric

  • 1 teaspoon salt

  • 1 bay leaf


Step 1

For the beans: in a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

Step 2

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Step 3

For the rice: put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.


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