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Cuban Black Beans and White Rice

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 35 min Total 50 min Method: STOVETOP Main: black beans Vegetarian

Cuban-style black beans simmer with a sofrito of onion, green pepper, garlic, cumin, and oregano, then get a splash of vinegar at the end. Spoon them over fluffy white rice for a filling meatless meal. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Wash the bell pepper under running water before chopping. Cool cooked rice quickly in shallow containers and refrigerate within 2 hours (1 hour if above 90°F). Reheat leftover rice and beans to 165°F.

Allergens: None listed

Equipment

  • medium saucepan with lid
  • large saucepan
  • fine-mesh strainer
  • wooden spoon
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups water (for the rice)
  • 3 canned black beans, undrained (15-ounce cans)
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt

Directions

  1. 1. Rinse the rice in a strainer until the water runs mostly clear. Bring the rice, 2 1/2 cups water, 1/2 teaspoon of the salt, and 1 tablespoon of the oil to a boil in a medium saucepan. Cover, reduce to low, and cook 18 minutes. Remove from the heat and keep covered 5 minutes, then fluff.

  2. 2. Meanwhile, wash the bell pepper under running water before dicing. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Cook the onion and pepper 6 to 8 minutes, until soft.

  3. 3. Add the garlic, cumin, and oregano and cook 1 minute, until fragrant.

  4. 4. Add the beans with their liquid and the bay leaf and bring to a simmer. Mash about 1/2 cup of beans against the side of the pot to thicken the liquid.

  5. 5. Simmer uncovered over medium-low heat 15 to 20 minutes, stirring often, until thick and creamy.

  6. 6. Stir in the vinegar, sugar, and remaining 1/2 teaspoon salt. Remove the bay leaf and taste for seasoning.

  7. 7. Serve the hot beans spooned over the white rice.

  8. 8. Cool leftover rice and beans in shallow containers and chill within 2 hours (1 hour if the room is above 90°F).

Skill taught

Building a sofrito of onion, pepper, and garlic to flavor a pot of beans.

Affordable substitution

Use 1 pound dried black beans instead of canned: soak overnight, drain, and simmer in fresh water 1 to 1 1/2 hours until tender before adding the sofrito.

Optional variation

For a non-vegetarian pot, cook 4 ounces diced ham or bacon with the onion and pepper.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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