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Cuban Black Beans and Rice

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Cuban, Beans, Rice


(Public for All)

Sophrito, Bacon, Rice and Black Beans come together here ... This is a sunday dinner (takes planning and a bunch of time to cook). worth it!


  • 1 Cup dried black beans
  • 2 cups low sodium chicken broth
  • 2 cups water
  • 2 large green bell peppers
  • 1 large onion, halved at middle and peeled
  • 5 teaspoons minced garlic
  • 2 bay leaves
  • 1.5 cups long grain rice
  • 2 tbsp olive oil
  • 8 pieces of bacon, cut into 3/4" squares
  • 1 tsp oregano
  • 4 tsp cumin
  • 2 tbs red wine vinegar
  • 2 green onions (garnish)
  • 1 lime, wedges (garnish)


<h1>The night before</h1> <p>Dissolve 1.5 tbsp salt in 2 quarts cold water. Add beans and soak</p> <h1>Here we go</h1> <h1>Drain beans and rinse</h1> <h1>In large ditch oven, stire the beans, broth, water, one half of green bell pepper, 1 onion half, and 2 bay leaves. Cover and simmer on low for 40 minutes.</h1> <h1>Drain beans, saving 2.5 cups of the liquid for later. Discard the pepper, onion, and bay leaves. Save the dutch oven without rinsing it</h1> <h1>Heat oven to 350 degrees</h1> <h1>Rinse rice for 2 minutes until water runs clear</h1> <h1>Chop remaining veggies</h1> <h1>In dutch oven, heat 1 tbsp oil and bacon, cook on medium-low for 8 minutes</h1> <h1>Add remaining oil and chopped bell pepper, onion, oregano, and cumin</h1> <h1>Increase heat to medium and cook until soft, 15 minutes</h1> <h1>Add garlic, cook for 1 minute longer</h1> <h1>Add beans, reserved 2.5 cups liquid, rice. Stir</h1> <h1>Cover and bake in oven for 30 minutes</h1> <p>Serve with green onions and lime wedges</p>

Recipe is courtesy of: Bacon version of cooks illustrated






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Jesse Wolgamott


Jesse Wolgamott

Influences: Italian, Texas BBQ, and Mexican

Location: Richmond, TX

Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)

Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.

What else? ehh.. not really.