Cuban Black Beans and Rice

4.30 stars average

Cuban Black Beans and Rice

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Course Side Dish

Cuisine Caribbean, Latin American

Diet Gluten Free, Vegetarian

Prep Time 8

Cook Time 2

Total Time 10

Servings

Calories 220kcal

Author Liz Della Croce

Ingredients

1 pound black beans - dried to use canned beans: use 4 (15-ounce cans of rinsed and drained black beans for every pound of dried black beans.
3 cloves garlic
4 bay leaves divided
2 tablespoons extra virgin olive oil
1 medium onion diced
1 red bell pepper seeded and diced
2 cloves garlic minced
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
½ teaspoon cayenne
2 cups long grain white rice rinsed
4 cups chicken broth low sodium
minced cilantro and lime wedges to serve

US Measurements - Convert to Metric

Instructions

Preparing and cooking the beans

Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
1 pound black beans - dried
To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
3 cloves garlic, 4 bay leaves
Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.

Preparing the rice and vegetables

Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
2 tablespoons extra virgin olive oil, 1 medium onion, 1 red bell pepper, 2 cloves garlic, 1 tablespoon salt, 1 tablespoon cumin, 1 tablespoon dried oregano, 1 teaspoon pepper, 1/2 teaspoon cayenne
Rince rice in a strainer until the water comes out clear
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
2 cups long grain white rice
Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
4 cups chicken broth, 4 bay leaves
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
minced cilantro and lime wedges

Notes

This Cuban Black Beans and Rice recipe is perfect for meal prep and can easily be made with canned black beans instead of dried. Simply rinse and drain 4 (15-ounce) cans to save time, then store leftovers in airtight containers for up to 4 days - the flavors deepen and taste even better the next day.

Nutrition