Cuban Black Beans & Rice | Cuban Black Bean Recipe

There are so many versions of black bean & rice from Cuba to New Orleans. In Indian cuisine, we consume so many different types of beans and lentils on a daily basis but then you get tired of cooking it the same way.  There are days when you want a break from the same recipe so I gave this recipe a try as we all love Mexican flavors. Today I bring to you a recipe of Cuban Black Beans & Rice that can be served as a meal in itself or as a side dish.  A recipe which has flavors for garlic, cumin and its just simply delicious.  It is not too spicy and slightly has a sweet taste to it.

Cuban Black Beans & Rice


Black Beans have a hearty and meaty texture and is an awesome substitute for the vegetarians. It is an affordable source of protein, fiber, antioxidants along with other vitamins and nutrients.  It has quite a few benefits such as helping to protect against inflammation, heart disease, weight gain, diabetes, certain cancers, and other common nutrient deficiencies. To read more details on the benefits you can click here.

You can buy them dry and will have to soak them for a few hours before making them.  A lot of people use the canned ones when you want to save time or don't have enough time.  Black beans are common in Latin America.  This recipe is adapted from Weight Watchers.

Cuban Black Beans & Rice

Ingredients:

  • 2.5 cup(s) water
  • 1 cup uncooked white rice, long grain variety
  • 2 tsp olive oil
  • 1 3/4 cup red onion, chopped
  • 1 medium banana pepper, cubanelle or other sweet pepper, diced
  • 1.5 tbsp minced garlic
  • 1 tsp roasted cumin powder,
  • 1 tsp dried oregano
  • 2 cans of black beans, undrained
  • 1 tsp salt or to taste
  • 1 tbsp red wine vinegar ( I used regular)
  • 2/3 cup cilantro, chopped
  • 1 medium fresh lim, cut into wedges

Directions:

In a pan, bring 2 cups of water to boil, add washed rice and cook it.  Meanwhile, heat the  oil in a skillet or a pot over medium heat. Add about 1.5 cups of red onion, and sautee for a few minutes until tender, about 5-7 minutes.

Now put the banana peppers, garlic, cumin powder & oregano.  Cook, stirring continuously until fragrant for about 60 seconds.

Stir in the beans along with the liquid, and the remaining 1/2 a cup of water and salt.  Reduce the heat and simmer for about 7 minutes, so that all the flavors marry.   Remove from the heat, stir in vinegar and 1/3 cup of chopped cilantro.

Cuban Black Beans & Rice

To serve, put the rice on to the plate and spoon the beans over it.  Sprinkle the chopped onion and cilantro.  Squeeze fresh lime juice and serve hot.

Cuban Black Beans & Rice

Some other black bean recipes from my blog:  Veg Chili, Black Bean & Red Pepper Quinoa, Black Bean Soup, Black Bean & Mango Salsa, Southwestern Chicken Cups

PIN Cuban Black Beans & Rice for later by clicking the image below:

Cuban Black Beans & Rice

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

 

Cuban Black Beans & Rice
 
Prep time
Cook time
Total time
 
Cuban Black Beans & Rice is a quick recipe that can be prepared under 30 minutes and can be served as meal in itself or a side dish.
Author:
Recipe type: Veg
Cuisine: Mexican
Serves: 4
Ingredients
  • 2.5 cup(s) water
  • 1 cup uncooked white rice, long grain variety
  • 2 tsp olive oil
  • 1¾ cup red onion, chopped
  • 1 medium banana pepper, cubanelle or other sweet pepper, diced
  • 1.5 tbsp minced garlic
  • 1 tsp roasted cumin powder,
  • 1 tsp dried oregano
  • 2 cans of black beans, undrained
  • 1 tsp salt or to taste
  • 1 tbsp red wine vinegar ( I used regular)
  • ⅔ cup cilantro, chopped
  • 1 medium fresh lim, cut into wedges
Instructions
  1. In a pan, bring 2 cups of water to boil, add washed rice and cook it. Meanwhile, heat the oil in a skillet or a pot over medium heat. Add about 1.5 cups of red onion, and sautee for a few minutes until tender, about 5-7 minutes.
  2. Now put the banana peppers, garlic, cumin powder & oregano. Cook, stirring continuously until fragrant for about 60 seconds.
  3. Stir in the beans along with the liquid, and the remaining ½ a cup of water and salt. Reduce the heat and simmer for about 7 minutes, so that all the flavors marry. Remove from the heat, stir in vinegar and ⅓ cup of chopped cilantro.
  4. To serve, put the rice on to the plate and spoon the beans over it.  Sprinkle the chopped onion and cilantro.  Squeeze fresh lime juice and serve hot.

 

 

 

 

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