Recipe courtesy of Blair Gardner

Blair Beans and Rice

  • Level: Easy
  • Yield: 8 servings
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min


4 ounces slab bacon, rind removed and cut into 1/4-inch dice or 5 tablespoons pure Spanish olive oil

1 medium-size onion, finely chopped

1 medium-size green bell pepper, seeded and finely chopped

2 cloves garlic, finely chopped

1 cup dried black beans, rinsed, soaked overnight, and prepared according to directions on package to yield 2 1/2 cups cooked black beans or 2 (16-ounce) cans black beans, undrained

2 cups raw converted white rice

4 1/2 cups water

2 teaspoons salt

1 bay leaf

2 tablespoons pure Spanish olive oil

1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce)

Freshly ground black pepper


  1. In a large saucepan, cook the bacon for 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes. Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve.
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