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Cuban-Style Black Beans and Rice
This is a classic Cuban combination of black beans and rice that uses sautéed onion, green bell pepper and garlic as foundational flavors. The beans usually are cooked from dried, but with canned black beans, the dish is a breeze to prepare and can be thrown together at a moment’s notice. Some versions are made with pork—and indeed, smoky, salty bacon is a delicious addition. If you wish to include bacon, begin by cooking 4 ounces, chopped, in the saucepan over medium-high until crisp, 6 to 7 minutes; add the onion and bell pepper to the bacon and its rendered fat, omitting the oil, then proceed with the recipe.
4 to 6
Servings
45 minutes
Ingredients
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3
tablespoons grapeseed or other neutral oil
-
1
medium yellow onion, chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, bell pepper and ¼ teaspoon salt, then cook, stirring occasionally, until softened, 7 to 9 minutes. Add the garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Stir in the rice, then add the broth, beans and ¼ teaspoon pepper. Bring to a simmer, then cover, reduce to low and cook until the rice has absorbed the liquid, 20 to 25 minutes.
Reviews
August 22, 2026
Very good
This was very good (Hubby had two large helpings). It was a little dry, but that may have been because the lid on my pan wasn't as tight sealing as it should have been. It needed something like sour cream, salsa, or stewed tomatoes on it (I'll probably add some stewed tomatoes when I have the leftovers for lunch tomorrow).
I had to make a couple substitutions. I had an opened carton of veg broth in the fridge that I used in place of the chicken broth. And when I went to the pantry to get two cans of black beans, I only had one. So I used a can of pinto beans. (Red bean would have been better, but I was out of those, too). I don't think either of the substitutions would have made the dish dry, I'm pretty sure it was the ill-fitting lid.
I'll be making this again - with the right lid on the pan. And maybe more bacon, I think the bacon really makes this dish special, and more bacon is always better.
January 8, 2025
Rancho Gordo Perfect!
Used 1/2# of pre-cooked Rancho Gordo Black Beans and it was awfully good. I agree with the other commenter - a little heat wouldn't hurt, but I served it with the Milk Street
February 25, 2023
Omg this rules
Simple and delicious. Kid loves this too. Hall of fame recipe
April 8, 2023
No canned beans!
This was a great recipe, but there is never a need to use canned beans. I also added poblano. And hot sauce on the table!
August 20, 2026
Stop rinsing the beans
I really dislike canned bean recipes that call for rinsing away the delicious liquid that the beans were cooked in. That liquid is chock full of flavor and nutrients. Dried beans have nothing on canned beans except cost. This recipe would be better if the rice were cooked in the bean liquid without the beans which are already cooked and only need to be reheated.
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