Rice & Beans 12 Pint Recipe

Soak or Use Canned Beans (if using dried)

If using dried beans: sort and rinse the beans. Place them in a very large bowl or pot and cover with 12–15 cups cold water. Soak overnight (8–12 hours) or use a quick-soak: bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking. If using canned beans, drain and rinse; reduce active cooking time as noted below.

Cook the Beans

In a large heavy-bottomed stockpot (at least 8–10 quart) or an industrial kettle, heat 2 tbs olive oil over medium heat. Add one diced onion and 1 diced bell pepper; sauté 6–8 minutes until softened and translucent. Add half the minced garlic (4 cloves) and sauté 1 minute until fragrant. Add soaked (drained) dried beans plus 12 cups fresh water and bay leaves. If using canned beans, add 6 cups water/stock. Bring to a simmer, then reduce heat to maintain a low simmer. Skim foam occasionally. Partially cover and simmer 1–1.5 hours (for soaked dried beans) until beans are tender but not falling apart. If using canned beans, simmer 20–30 minutes to meld flavors. During the last 15 minutes of cooking, add cumin, smoked paprika, black pepper, and 1 tbs kosher salt (start light; you'll finalize seasoning later). Taste and adjust salt near the end.

Finish Beans

Once beans are tender, stir in remaining minced garlic (if you like a fresher garlic bite), 2 tbs olive oil, lime juice, and chopped cilantro. If beans are too liquidy, simmer uncovered 10–20 minutes to reduce to desired consistency — you want a saucy, spoonable bean rather than a dry one. Adjust seasoning with remaining salt to taste. Remove bay leaves before serving.

Rinse and Prepare Rice

Rinse the rice in a fine-mesh sieve under cold water until water runs mostly clear to remove excess starch. Drain well.

Cook Rice (Stovetop)

In a very large pot (8–10 quart), heat 3 tbs vegetable oil over medium-high heat. Add the drained rice and toast, stirring constantly, 1–2 minutes — this helps separate grains. Add 9 cups water and 1.5 tbs kosher salt. Stir once, bring to a boil uncovered over high heat. When it reaches a rolling boil, reduce heat to low, cover tightly, and simmer 15–18 minutes until water is absorbed and rice is tender. Do not lift the lid while steaming. Remove from heat and let rest, covered, 10 minutes.

Fluff and Finish Rice

After resting, remove lid and add 3 tbs butter or olive oil and gently fluff rice with a fork to separate grains. Taste and adjust salt if needed. Keep covered and warm until service.

Portion rice into pans or serving containers first, then ladle beans over or alongside the rice. Garnish with sliced scallions and additional chopped cilantro. Provide lime wedges on the side if desired.

Storage: Cool quickly and refrigerate within 2 hours. Stored in shallow containers, rice and beans will keep 3–4 days refrigerated. Beans can be frozen up to 3 months; thaw and reheat gently, adding water if too thick.