Recipe: Traditional black beans and rice This isn't gourmet, but it's a quick, tasty and cheap dinner for those nights when you're wondering what to put on the table. Posted 12:45 a.m. May 31 ...

Reserve the red portion of the pepper top for garnish; This recipe was tested at 30 minutes of active cooking time. Although the recipe worked at that time, the beans were a little firm.

Just by adding a cup of black beans per day to their diet, participants in this study reduced chronic low-grade inflammation ...

Add the rice, beans and about 1/2 cup broth from the beans. Stir gently for about five minutes until the mixture is heated through, and serve. The mixture should be moist.

Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.

Next, stir in your Zatarain’s® rice mix, and return the pan to a boil. Reduce heat to low, cover and simmer 25 minutes or until rice is tender. Remove from heat, and let your dish stand 5 minutes.

Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer.

Black beans, explained The common bean — the species that includes black as well as pinto, kidney, and cranberry beans — was first cultivated in southwestern Mexico around 7,000 years ago.

Instead of worrying about building a spice blend from scratch, I used jarred Cajun seasoning in this recipe. These mixtures include plenty of dried herbs, chiles and garlic, so you’ll get a big ...