Yield: 8


  • 1 lb. dried black beans, sorted for stones and rinsed
  • 1 Tbsp. corn oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 2 bay leaves
  • 3 Tbsp. red cooking wine
  • 1/4 tsp. cayenne pepper
  • 2 tsp. Tabasco sauce
  • 1-1/2 cups brown rice, uncooked
  • 1/4 cup fresh cilantro, chopped (optional)


  1. In a large saucepan, cover beans with water. Bring beans to a boil. Boil for 3 minutes, remove from heat, cover, and let stand for 1 hour.
  2. In a separate large saucepan or Dutch oven, sauté onion and garlic in oil. Drain soaked beans and add vegetable broth, bay leaves, and cooking wine. Bring beans to a boil. Reduce heat to a simmer and cook uncovered. Add water during cooking to keep water level just above level of beans.
  3. When beans are just starting to become tender, add remaining ingredients except rice and cilantro. Continue simmering until beans are tender.
  4. Prepare rice per package directions, omitting salt and margarine.
  5. To serve, place rice in individual serving bowls and top with beans. Top with cilantro if desired.

Nutritional Facts
Calories: 306
Fat: 2
Saturated Fat: 0
Calories from Fat: 18
Cholesterol: 0
Dietary Fiber: 9
Sodium: 234

Recipe by Michele M. Doucette, PhD