Arroz con Frijole Negros or Rice with Black Beans
Arroz con Frijoles Negros is a complete one pot meal and all it requires is rice and beans which are two of the most popular ingredients used in Colombia. For a vegetarian version, exclude the beef bouillon and use vegetable instead.


2 cups dried black beans, soaked overnight
2 Cups long-grain white rice
2 cups hogao
2 cups water to make rice
2 beef bouillon tablets
1 teaspoon oregano
1 teaspoon salt
½ tablespoon tomato paste
½ teaspoon fresh ground pepper


  1. Drain the beans and put in a large pot. Cover with water and bring t a boil over high heat, Reduce the heat to medium low, cover and cook for about 45 to 50 minutes, or until tender, drain reserving the cooking liquid.
  2. In a medium pot, add the hogao and rice, sauté for 2 minutes and stir until well coated.
  3. Add the cooked beans, 2 cups of the cooking liquid and 2 cups of water. Add beef bouillon, oregano, salt, pepper and tomato paste, bring to a boil, then reduce the heat to low, cover and cook for 20 to 25 minutes.
  4. Remove the rice from the heat, let it sit covered for 5 minutes and serve.
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  1. Angie says

    so good!!! Thank you so much…after my abuelita passed away haven’t had a decent bowl of rice and beans. Going to try your tamales next…hope they are as good as my ‘buelas were 😉
    I’m sure they are!!

  2. Hayley says

    I just made this for dinner, tonight. It was delicious! :) I love Colombian food, and I love your blog. I look forward to making more of your recipes.

  3. Suzann Palmour says

    I just finished making and eating this, and my son and I loved it! It smelled wonderful as it was simmering and was very flavorful. Not to mention, it was a very inexpensive meal. I halved the recipe because I only had 1 cup of beans.
    Thanks for sharing!

  4. Z says

    Hi Erica,

    I just tried your arroz con frijoles negros, because I’ve always loved the Goya boxed version, and wanted to add to my repertoire. I had to substitute canned tomato sauce for the fresh tomatoes, white onions for the scallions, and red kidney beans for the black beans, and it *still* it came out wonderfully. It’s a great alternative to takeout – so easy and filling.

    My next move is to experiment with freezing your delightful hogao in zip-locs or ice cube trays for Cuban gourmet in a flash ;). Masha Allah, this is a keeper.

    Thank you ever so much for this clear and simple recipe!

  5. Chris says

    I’m working with lots of Colombians and trying to pick their brains for vegetarian recipes; Not easy. Good to see you have some options for me, thank you
    I wonder if I can modify these recipes for pressure cooking?


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