|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 10g||35%|
|Total Sugars 0g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Black beans served with white rice is a beloved staple in Cuban cooking. Traditionally, the beans are cooked from scratch, starting with dried black beans and aromatics, which get simmered together for hours on the stovetop until the beans are tender. Although this recipe skips that step and uses canned black beans, the result is a very tasty and flavorful dish, perfect for when you need to get a meal together quickly.
"The Cuban-style black beans and rice were tasty and a simple recipe to prepare and cook. The flavors were well balanced, and I didn't add salt because the recaito is somewhat salty. 30 minutes was plenty, as I had to stir them a few times near the end of the cooking time to prevent sticking." —Diana Rattray
1 (15-ounce) can black beans, undrained
1/4 cup recaito
1/2 teaspoon oregano
1 bay leaf
1/2 teaspoon ground cumin
1 dash salt, or to taste
1 dash freshly ground black pepper, or to taste
4 cups hot cooked white rice
Steps to Make It
Gather the ingredients.
Combine all ingredients, except the white rice, in a saucepan.
Bring to a boil over medium heat.
Lower heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.
Remove and discard bay leaf.
Serve black beans side by side or over the top of the white rice.
Can You Use Dried Beans In This Recipe?
Absolutely! Cook dried black beans on the stovetop, in the slow cooker, or in the pressure cooker. Replace the canned beans with 2 cups of freshly cooked black beans and 1/2 cup of water or broth.
- For heat, add a minced jalapeño chili pepper or a dash of cayenne pepper, to taste.
- Add a garnish of fresh chopped cilantro, sliced green onions, sour cream, or lime wedges.
- For heartier beans, add about 1/2 cup of sliced smoked sausage or diced ham to the beans.
- Sauté 8 ounces of ground chorizo or beef until browned; drain and add to the beans.
- Double the recipe ingredients to make 6 to 8 servings.
How to Store and Freeze
- Refrigerate leftover black beans and rice in an airtight container for up to 4 days.
- To freeze leftover black beans, transfer them to an airtight container or zip-close bag. Remove as much air as possible and freeze for up to 6 months.
- Freeze leftover rice in zip-close bags or airtight containers for up to 1 month.
What Goes With Rice and Beans?
Many dishes go well with black beans and rice. Here are a few ideas.
- Grilled or broiled steaks
- Sliced or diced fresh tomatoes and/or avocados
- Fresh salsa
- Fried plantains
- Cornbread or tortillas
- Cuban mojo chicken
- Picadillo or taco meat
- Cuban beef stew (ropa vieja)
- Cuban seasoned roast pork