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.
Ingredients
(4 SERVINGS)
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
Directions
- 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.
- In a medium pot, add the hogao and rice, sauté for 2 minutes and stir until well coated.
- 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.
- Remove the rice from the heat, let it sit covered for 5 minutes and serve.
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[…] rice and beans is the dish on which my mother and grandmother raised me. (Click here for the recipe.) Prepare this dish with red, black or pinto beans. If you want to be really […]
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[…] rice and beans is the dish on which my mother and grandmother raised me. (Click here for the recipe.) Prepare this dish with red, black, or pinto beans. If you want to be really […]
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LETI says
WHAT IS “HOGAO”??
Erica says
Leti- Hogao is a tomato and onion sauce. You can find the recipe in my recipe index.
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!!
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.
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!
Amanda says
Amazing! We all really enjoyed this, but I found it made a solid 8 servings as a main dish.
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!
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?
Kate says
This is amazing. Thanks so much!
I added some avocado and I’m thinking about how to serve some of this with huevos, in the morning.