Cuban Black Beans and Rice is a simple, satisfying side dish packed with protein and bursting with Latin flavors like garlic, oregano and cumin.
One of the many reasons I love to travel is because it exposes me to cuisines from around the world. After recent visits to Miami and Puerto Vallarta, I was inspired to get in my home kitchen to recreate one of my favorite Cuban dishes: black beans and rice.
Don’t let the humble nature of this dish fool you: the combination of black beans and rice is one of the most nutritious, well-rounded dishes you can serve. In fact, I remember reading once that the oldest living population in the world (located in Southern Africa) starts every morning with beans and rice.
For this Cuban recipe I like to start with dried black beans and soak them overnight. Of course, if you don’t have time to do that just use canned beans but be sure to drain and rinse them to remove any excess starchy liquid. This will also allow you to control the salt content better.
While you can certainly enjoy these black beans and rice as is, I love to top it with grilled shrimp, roasted salmon or pork tenderloin.
What are your favorite dishes from around the world? I’d love to hear from you.
Your fork is waiting.
Cuban Black Beans and Rice
- 1 pound black beans - dried or 4 (four 15-ounce cans rinsed and drained)
- 3 cloves garlic
- 4 bay leaves divided
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red pepper seeded and diced
- 2 cloves garlic minced
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 2 cups long grain white rice rinsed
- 4 cups chicken broth low sodium
- minced cilantro and lime wedges to serve
- Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
- 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 alone with 2 of the bay leaves.
- Bring pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
- 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.
- Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
- 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 tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
- Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
Want more mouthwatering meatless recipes? Check out my Pinterest board!