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 (including recaito), which get simmered together on the stovetop for hours 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.
What Is the Difference Between Recaito and Sofrito?
Recaito and sofrito are similar wet seasonings. They are both made with culantro or cilantro, but sofrito usually includes tomato.
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.
What Goes with Rice and Black Beans?
Many dishes go well with rice and black beans, including broiled or grilled steaks, Cuban mojo chicken, Picadillo with ground beef, Cuban beef stew (ropa vieja), and Cuban roast pork. If you prefer to keep your rice and beans as the main event, try adding sliced or diced fresh tomatoes and/or avocados, fresh salsa, fried sweet plantains, cornbread, or tortillas.
Tips for Making the Best Easy Cuban Blac Quick Cuban-Style Black Beans and Rice
- Stay by the stove—While this is a shortcut recipe, it's not one you can walk away from. Be sure to stir the beans as needed to prevent sticking, especially near the end of the cook time.
- Season with care—Taste your beans before adding salt. Some canned beans are saltier than others and you don't want to overdo it.
- Double the recipe—Serving a crowd? This easy recipe is also easy to double or triple.
"The Cuban-style black beans and rice were tasty and the flavors were well balanced. It's a simple recipe to prepare and cook. Thirty minutes was plenty of time to cook the beans; I had to stir them a few times near the end of the cooking time to prevent sticking." —Diana Rattray
Ingredients
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1 (15-ounce) can black beans, undrained
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1/4 cup recaito
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1/2 teaspoon oregano
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1 bay leaf
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1/2 teaspoon ground cumin
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1 dash salt, or to taste
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1 dash freshly ground black pepper, or to taste
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4 cups hot cooked white rice
Steps to Make It
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Gather the ingredients.
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Combine 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, and 1 dash freshly ground black pepper, or to taste, in a saucepan.
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Bring to a boil over medium heat.
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Lower heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.
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Remove and discard bay leaf.
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Serve black beans side by side or over the top of 4 cups hot cooked white rice.
Feeling Adventurous? Try This:
- For heat, add a minced jalapeño or a dash of cayenne pepper.
- For brightness—and a lovely pop of green—sprinkle with fresh chopped cilantro, sliced green onions, or lime wedges.
- For creaminess, top with a dollop of sour cream.
- For heartier beans, add about 1/2 cup of sliced smoked sausage or diced ham to the beans. Alternatively, sauté 8 ounces of ground chorizo or beef until browned; drain and add to the beans.
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.
Nutrition Facts (per serving) | |
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275 | Calories |
3g | Fat |
48g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 275 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 189mg | 8% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 10g | 35% |
Total Sugars 0g | |
Protein 13g | |
Vitamin C 3mg | 13% |
Calcium 45mg | 3% |
Iron 4mg | 20% |
Potassium 464mg | 10% |
*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. |
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