Cuban Rice Beans Recipes

CUBAN BEANS AND RICE

Steps:

• Place the beans in a large pot and cover with water by at least 3 inches (8 cm). Slide the pot in the refrigerator and let soak for at least 12 hours and up to 24 hours.
• Drain the beans and return them to the pot. Add enough fresh cold water to cover the beans by about 1 inch (2.5 cm), toss in the bay leaves, and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer until the beans are just tender, which can take anywhere from 45 to 90 minutes, depending on the age of your beans. Add the salt and continue to cook for 15 minutes more.
• Meanwhile, in a large saucepan over medium-low heat, sauté the bacon until the fat has rendered and the bacon is crisp, 10 to 15 minutes. Using a slotted spoon, move the bacon to a stack of paper towels placed on a plate.
• Add the onion and pepper to the pan and cook in the bacon fat until the vegetables soften, 8 to 10 minutes. Stir in the garlic, cumin, and oregano and cook, stirring, just until the garlic softens and the spice is fragrant, 2 to 4 minutes. Dump in the rice and stir constantly for a couple minutes to completely coat the rice with the bacon drippings. Then pour in the stock and bring to a boil. Lower the heat to a simmer, cover the pan, and cook until the liquid has been absorbed, 15 to 20 minutes.
• When the beans are done, drain them, reserving at least 1/2 cup of the bean cooking liquid. Stir the beans into the pan containing the rice and continue cooking over medium-low heat until the rice is tender, 5 to 15 minutes more. If you need more liquid to fully cook the rice, use the reserved bean cooking liquid. Taste and adjust the seasoning to taste with salt. Stir in the bacon and serve the beans and rice immediately. Originally published April 17, 2017.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

CUBAN BLACK BEANS AND RICE

Steps:

• Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
• To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
• Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
• Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
• Rince rice in a strainer until the water comes out clear
• Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
• Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
• Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CUBAN RICE & BEANS

Steps:

• Step 1 Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. Step 2 Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min. Step 3 Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls. More Cooking Tips

CUBAN RED BEANS AND RICE

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

SHEET-PAN CUBAN RICE AND BEANS

Steps:

• Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
• Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
• Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
• Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Steps:

• In a heavy medium sized pot, heat oil on medium heat.
• Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
• Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
• Cover, reduce heat to low, and simmer 20 minute (don't peek).
• Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

QUICK CUBAN STYLE BLACK BEANS

Steps:

• Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
• Add oil to a medium-sized pot on medium heat.
• Add vegetables to the pot and saute until soft, about 3 minutes.
• Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
• Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
• Taste for salt and serve.

CUBAN RICE AND BEANS

Steps:

• Heat a bit of oil or vegetable broth for oil-free cooking in a large saucepan. Add garlic and the optional onions and bell pepper. Fry all for around 3 minutes. Then add vegetable broth and rice. Cook for around 10 minutes.
• Last, add the black beans, vinegar, and cumin. Season with salt and pepper plus the optional add ons, such as laurel spice or maple syrup.
• Cook for around 5 minutes more, check if the rice is done. Divide onto plates or bowls and serve with the optional cilantro.

CUBAN BLACK BEANS AND RICE

Steps:

• Prepare ingredients. Make rice according to package instructions.Dice peppers and onion. Mince garlic.
• Heat oil in a medium skillet over medium high heat.
• Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant.
• Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes.
• Meanwhile, make plantains according to instructions here.
• Assemble bowls. Scoop beans over rice and serve plantains on the side.

CONGRI (CUBAN BLACK BEANS AND RICE)

Steps:

• Begin by checking the beans for any stones. You can do this by hand or place the beans in water and the rocks will sink to the bottom of the bowl.
• Once you've checked the beans for any stones, rinse them and then place them in the instant pot. Cover the beans with 7 cups of water. Add 1/2 green bell pepper, close the lid, and press the "pressure cook" function. Seal the valve and cook for 45 minutes.
• Place the beans and liquid into a pot with high sides. Add the cumin, bay leaf, sofrito, recaito, chicken bouillion powder, vinegar, vino seco, olive oil, salt, and pepper. Discard the green bell pepper or chop it into bite-sized pieces. Cook the beans over high heat and let it come to a rapid boil.
• Once the beans come to a boil, stir in the rice. Check for seasoning, cover with a lid and reduce the heat to medium-low. Cook for 25-30 minutes. After 30 minutes, uncover and stir. Cover again and let it cook until the rice is perfectly fluffy. Finally, check for seasoning and enjoy!

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

BASIC VEGETARIAN BLACK BEANS AND RICE

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil .
• Cook onion and green pepper until crisp-tender.
• Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.
• Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.
• Serve black beans over rice. Garnish with a lime wedge (optional).

CUBAN RICE AND BEANS

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

CUBAN BEANS AND RICE

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
• Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.