Cookin’ With Nino: Mexican Beans with Wild Rice and Mushrooms

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1 16 oz. bag Goya Black Beans

1 lb center cut bacon cut to 1 inch pieces

2 cups vine ripened tomatoes finely chopped

1 cup white onion finely chopped

½ Jalapeno

1 cup cilantro

¼ teaspoon kosher or sea salt



In a medium sauce pan cook beans according to instructions on bag until beans mash easily between your fingers.  In a separate skillet, sauté bacon until golden brown, drain excess oil. Add onions, tomatoes, cilantro, jalapeno, and salt. Cook for 15 minutes, stirring constantly. Add skillet contents to cooked beans and cook for another 10 minutes together.




  • 2 teaspoons butter or reduced fat buttery spread
  • 6 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • 1 green onion, finely chopped
  • 2 cups chicken broth low sodium
  • 1 cup uncooked wild rice
  • 1/2 teaspoon chopped fresh parsley
  • salt and pepper to taste


  1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 45-60 minutes according to instructions on bag.