Black Beans and Rice (Guatemalan Arroz Negro)

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Black beans have a rich, satisfying flavour that makes them a great addition to many dishes. In this traditional recipe for Guatemalan black beans and rice, white rice gets a boost of protein, iron, potassium and fiber from black turtle beans.

A handful of chopped red pepper adds a splash of colour to this filling and budget-friendly side dish. Much like arroz verde and coconut rice and red beans, this easy Guatemalan recipe also happens to be vegetarian, vegan, low-fat and gluten-free!

Although you can use canned beans in this recipe, it’s best to start from scratch with dried black beans. In Guatemala we always have a pot of cooked black beans warming on the stove.

They’re used as the foundation for several popular Guatemalan dishes such as  frijoles negros volteados (refried beans), tostadas and rellenitos de plátano (stuffed plantain).

I often make this dish with the beans and liquid leftover from traditional Guatemalan black bean soup.  Then I serve it with carne asada (grilled steak) or other meats,  jocon (Mayan stewed chicken in tomatillo sauce) or a canned salmon recipe.

One of the most popular Guatemalan recipes, it’s a really versatile dish that can even stand alone as an entree with a fresh salad!

Black Beans and Rice vs Spanish Arroz Negro

Although this Guatemalan black beans and rice dish is often called arroz negro (black rice), it’s not to be confused with Spanish arroz negro. Spanish arroz negro is a Valencian and Catalan dish that contains black squid ink.

In this typical Guatemalan dish, the signature black colour comes from pureed black turtle beans rather than squid ink. The rice cooks in the black bean liquid so it soaks up all the fabulous dark colour and nutrition from the beans.

How to Cook Black Beans

This recipe calls for cooked black turtle beans. If you’ve already cooked some black beans for Guatemalan Black Bean soup and reserved some of the cooking liquid and beans (or if you’re using canned black beans), then you can jump ahead to the next section.

If you’re starting from scratch with dried beans then you’ll need to cook up some black beans. Here’s how to do it.

1. The first step in cooking dried black beans is to sort through them to remove any small stones. Then rinse the beans carefully.

2. While many people begin cooking their black beans by soaking the beans overnight, but it’s actually not necessary.  Our family in Guatemala never pre-soaks dried black beans before cooking them so that’s the method I use too.

Cooking dried black beans without pre-soaking adds only an extra 15 minutes of cooking?  The flavour and texture of cooked black beans is much better without pre-soaking.

3. Combine one cup of dried black turtle beans with one teaspoon salt and one garlic clove in 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 1 1/2 hours.

4. Remove the garlic clove. The black beans are now ready to use in a recipe. You need 1/2 cup of black beans and 1 1/2 cups of liquid for this rice recipe so you can use the remaining black beans in other recipes such as Mango and Black Bean Salsa.

How to Make Guatemalan Rice and Beans

1. Combine 1 ½ cups of bean broth liquid (from cooking soup or made as above) with ½ cup of cooked black beans in a blender. Blend until very smooth. You should have 2 cups of liquid.

If you’re using canned black turtle beans (whole not refried), drain and rinse the beans to remove the starchy liquid and some of the sodium. Use 1/2 cup of the canned beans blended with 1 1/2 cups of water to create the puree.

2. Heat the vegetable oil in a skillet over medium-high heat, add the chopped onion and saute for one minute. Add the raw rice and sauté for two minutes stirring continuously so it gets browned but doesn’t burn.

3. Add the chopped red pepper (reserve a tablespoon of red pepper for garnish), salt, thyme (if using) and black bean puree. Bring to a boil, cover and reduce heat to very low. Simmer gently for 15 minutes or until the rice has absorbed all of the liquid.

4. Remove from the heat and allow the rice to rest for 2 minutes. The rice should be moist but not soggy, black in colour and dotted with flecks of red bell pepper.

5. To serve the rice in individual portions, spoon a 1/2 cup portion into a steep sided single-serving bowl. Press down on the rice firmly with a small plate, then invert it upside down on a serving dish. Remove the bowl and voila you’ll have a perfect mound of rice.

6. Garnish with green onion curls for a dash of colour. Making green onion curls is easy.

Just cut a green onion into sections around 2 inches long. Then, cut each section into strips. Place in a bowl of ice water for 5 minutes and they’ll begin to curl. Remove the curls and dry them well on a towel before using as a garnish.

Watch this video on How to Make Spring Onion Curls for step-by-step instructions.

Tips and FAQ

• I recommend using dried black beans for this recipe. But if you’re in a pinch, you can substitute good quality canned black beans. Be sure to rinse the canned beans so that the starchy liquid and some of the excess sodium is removed. Blend 1/2  cup of canned black beans with 1 1/2 cup of water.

How to Serve Black Beans and Rice:

• Black beans and rice can be made up to 2 days in advance and reheated in a covered dish in the microwave or in the oven.
• I’ve prepared this dish to be served upside down in individual portions, but it  can easily be adapted to be served in a large bowl family-style. To serve the rice in a bowl, remove the lid from the rice and beans once it’s finished cooking and allow the pan to rest on the heated element for a few minutes. Fluff with a fork before serving.
• Leftover rice and beans is delicious when it’s fried in a tablespoon of vegetable oil over medium high heat until a crispy crust has formed. Serve the fried rice and beans with scrambled eggs and these lemon and rosemary potato wedges.  
• If you like your food with a bit of spicy kick, serve these rice and beans with a hot sauce like Marie Sharp’s Original Hot Habanero Pepper Sauce my new obsession ever since I tasted it in the Peten region of Guatemala. Or for an authentic taste, try Picamas, the popular Guatemalan hot sauce that’s available in red and green versions.
• Serve this dish with spicy Instant Pot Chicken Wings and an Apple Cider Mojito. They pair perfectly with black beans!

You Might Also Like These Easy Guatemalan Recipes:

• Tortitas de Berro – Breakfast Watercress Fritters 
• Tortitas de Ejote  – Fresh Green Bean Fritters 
• Jocon de Pollo – Stewed Chicken in Tomatillo Sauce 
• Salpicon de Res – Shredded Beef and Mint Salad

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