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Classic Beans and Rice

Related recipes: Main Courses, Dairy-Free, Egg-Free, Low-Fat, Low-Sugar, Winter
Classic Beans and Rice: Main Image

Quick Facts

Servings: 8

Sides & Desserts

  1. Frijoles Con Queso Dip and Chips
  2. Search for Special Diet Recipes

Wine Pairings

  1. Petite Sirah
  2. Tempranillo
This recipe comes by way of the TJ Ranch in Puerto Rico.

Ingredients

  • 455g pinto beans, uncooked
  • 1.4L water
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 medium red bell pepper, chopped
  • 1 medium ham hock
  • 30g tomato paste
  • 4g oregano
  • 4g thyme
  • 3mL Tabasco sauce
  • 395g rice, uncooked

Directions

  • Rinse beans and pick out any stones.
  • Soak beans overnight in water, or, if preparing the same day, place beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak beans in the cooking water for 1 hour.
  • Add all the remamining ingredients to the soaked beans, cover, and bring to a boil. Turn heat down and cook over medium heat for for 1 hour.
  • Remove ham hock and place on a cutting board. Cool for a few minutes. Using a sharp knife, cut away the fatty skin and remove the meat from the bone. Chop meat into small pieces and return to pot and continue to cook for 1 hour more. The liquid will have boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.
  • Prepare rice: Place rice and water in a medium saucepan. Cover and bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off heat and allow to rest for 5 minutes.
  • Serve beans over rice.

Nutrition Facts

Calories 247
  Calories from Fat 13 (5%)
(2%)Total Fat 1g
(2%)Saturated Fat 0g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(1%)Cholesterol 4mg
(12%)Sodium 277mg
(9%)Potassium 317mg
Total Carbohydrate 50g
(16%)Dietary Fibre 4g
Sugars 2g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.