Rice and Black Beans


This is a traditional dish from Costa Rica. It is often served for breakfast with a fried egg  or scrambled egg and a slice of avocado. It is also delicious served over a bed of spinach greens with fresh salsa. So simple and yet so delicious!


  • 1 lb Black beans (dried or in a can)
  • 8-10 sprigs cilantro (coriander leaf), finely chopped
  • 1 small or medium onion, finely chopped
  • 1 small zucchini (optional), finely chopped
  • 3 cups chicken broth or water
  • 2 cups white rice
  • ½ tsp salt
  • 1 Tbsp olive oil
  • 1-3 Tbsp grapeseed oil to fry the Gallo Pinto

* I often add diced green and red pepper as well. I have not included them in this recipe because peppers are to be avoided while on a detox so you can add them if you want or omit them if you are on a cleanse or detox of sorts. They would be added at the same time as the onion, zucchini and cilantro.*


  1. If beans are dried, cover with water and soak overnight. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours). If the beans are fresh, just rinse them off.
  2. Add 1 Tbsp oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, zucchini and cilantro and sauté another 2 minutes.
  3. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).
  4. Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½-1 cup). This is what gives the rice its color and some of its flavor.
  5. Sauté the rice, beans reserved chopped onion, zucchini and cilantro together in grapeseed oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.Provecho!