Creamy Black Beans and Rice Bake

kent rollins black beans and rice recipeAs a lot of y’all know, many of my recipe come about while cooking on a ranch. I always make a menu and a grocery list to cover all the meals while out on the wagon, but sometimes it’s hard to stick to the schedule.When there’s no store around you whip together what you’ve got on hand.  The black beans are a nice change from pinto beans, which is a staple in a cowboy’s diet. This dish is as colorful as it is flavorful and creamy.




Creamy Black Beans and Rice Bake

Serves 6 -8
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes


  • 2 tablespoons butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped yellow or orange bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped poblano
  • 2 cups cooked white rice (from 1 cup uncooked)
  • 1 15 oz. can black beans (drained and rinsed)
  • 1 10.5 oz. can cream of celery soup
  • 1/4 cup milk


1. Preheat the oven to 350 degrees F. Grease an 8x11 inch casserole dish.
2. In a large skillet, melt the butter and cook the onion and peppers, stirring, over medium heat for about 10 minutes or until tender. Remove from the heat and set aside.
3. In a large bowl, combine the rice, beans and pepper mixture. Stir in the cream of celery soup and milk.
4. Scrape into the baking dish and bake for approximately 25 minutes until the dish is hot. Serve warm.


This dish can be served warm, but stick it in the icebox overnight, and it’s a tasty chilled leftover. I might even enjoy it more cool.