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Food Festival Rice and Beans

A sautéed rice and black bean dish flavored with onion, garlic, roasted pepper, vinegar, Tabasco, cilantro, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Food Festival Rice and Beans

Time5 minutes simmer

Ingredients

Directions

Make the base

  1. Heat the oil in a large sauté pan over medium‑high heat until hot but not smoking.

  2. Add the diced onion and sauté, stirring occasionally, until transparent, about 5 to 7 minutes.

  3. Add the minced garlic and roasted red bell pepper, and sauté, stirring occasionally, for an additional 2 minutes.

Simmer and combine

  1. Add the black beans, white vinegar, and Tabasco sauce.

  2. Bring the mixture to a boil; reduce the heat to low, cover, and simmer for 5 minutes.

  3. Add the chopped cilantro and cooked rice; mix well.

  4. Season to taste with salt and freshly milled black pepper.

Serve

  1. Serve accompanied by additional hot pepper sauce.

Nutrition, whole recipe (rough)

536Calories
15 gProtein
15 gFat
85 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Black Bean1/2 cup canned (120g) drained114
Onion1 medium (110g)44
Red Bell Pepper1 medium (119g)31
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Beans + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together1,017 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Garlic + beanstop 6% of all pairs
    Smell alikestrong
    Cooked together2,935 recipes

    Shared aroma: linalool (floral, citrus).

  4. Onion + beanstop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans
Provide the main body, protein-rich texture and substance of the dish.
Cooked long grain rice
Forms the bulk of the dish and absorbs the flavors of the sauce and beans.
Onion
Sweetens and builds a savory aromatic base as it softens in the oil.
White vinegar
Adds acidity that brightens the beans and balances the heat and richness.
Roasted red bell pepper
Adds sweetness and a soft, smoky-roasted flavor to the mixture.

The step that matters

Simmering the beans with vinegar and pepper sauce. Bringing the mixture to a boil and then simmering covered for a short time lets the beans warm through and the flavors meld; boiling too hard can break beans apart and make the sauce reduce unevenly.

Swap the beans

How well each one fits the dish's main ingredients (onion, garlic, pepper, vinegar, sauce, rice):

  1. Sesamefits better
  2. Black-eyed peafits better
  3. Beansthe original
  4. Chickpeafits about as well

Fit is the average pairing score against onion, garlic, pepper, vinegar, sauce, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rice and beans recipes

Haitian 4Caribbean 3 See all 3 →

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