Many black bean and rice dishes tend to be dull beyond belief, and don’t do much on the culinary scene except assuage hunger pangs. That’s not the case here. This bean and rice recipe is suffused with onions and garlic sautéed in smoky bacon drippings, is given some additional gusto from vinegar, cilantro, and Southwestern spices, and then screams “I’m wonderful” when finished with a few dashes of Tabasco sauce.

A Black Bean and Rice Recipe Can be Delicious Made With Canned Beans

While many purists insist on cooking black beans from scratch, and spend hours soaking and cooking them, that’s a time luxury many home cooks simply don’t have. Good quality canned black beans, when doctored up like they are here, will fool the most discerning palates as to their origin. The key is that they have to be a top quality brand. In addition to much better taste, superior brands of canned beans will keep their shape and not turn to mush like their inelegant counterparts

More Tips for the Cook

Choice of Rice. The best variety of rice for this dish is long grain converted rice. It does not get gummy or sticky like other varieties. The finished grains keep their identity and can absorb dressings or other liquid ingredients without getting soggy, a real plus in a black bean and rice recipe.