Cuban Black Beans and Rice
This classic Cuban dish features tender black beans simmered with aromatic vegetables and spices, served alongside fluffy white rice. It's a hearty and flavorful vegan meal, perfect for a satisfying lunch or dinner.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 402 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
beans
- 400 gblack beans, canned, drained and rinsed
- 2 cupvegetable broth
sofrito
- 1 pcsyellow onion, finely chopped
- 1 pcsgreen bell pepper, finely chopped
- 3 clovegarlic, minced
- 2 tbspolive oil
spices
- 1 tspcumin, ground
- 0.5 tspdried oregano
- 1 pcsbay leaf
flavor
- 1 tbspapple cider vinegar
- 1 tspbrown sugar, packed
seasoning
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
rice
- 1 cuplong-grain white rice
- 2 cupwater
garnish
- 2 tbspcilantro, fresh, chopped(optional)
Equipment
knife · cutting board · large pot · wooden spoon · medium saucepan
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Ensure the pot is large enough to comfortably hold all ingredients.
- 2
Add the yellow onion and green bell pepper to the pot and sauté for 5-7 minutes until softened.
About 7 min
- 3
Stir in the garlic, cumin, and dried oregano and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the drained and rinsed black beans, vegetable broth, bay leaf, salt, and black pepper to the pot.
About 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
While the beans are simmering, combine the long-grain white rice and water in a separate medium saucepan.
About 1 min
- 7
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed.
About 18 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
- 8
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
About 5 min
- 9
After the beans have simmered, remove the bay leaf.
About 1 min
- 10
Stir in the apple cider vinegar and brown sugar, then taste and adjust seasonings if needed.
About 1 min
Cook’s note: The vinegar adds a bright tang and the sugar balances the acidity.
- 11
Serve the Cuban black beans hot over the fluffy white rice.
About 1 min
- 12
Garnish with fresh cilantro if desired.
Per serving
Nutrition
- Calories
- 402kcal
- Protein
- 14g
- Carbs
- 70.1g
- Fat
- 8g
- Fibre
- 10.2g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover black beans and rice separately in airtight containers in the refrigerator.
Reheat beans gently on the stovetop or in the microwave. Reheat rice in the microwave with a splash of water.
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