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Comforting Cuban Style Beans and Rice

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A hearty and soulful Cuban style beans and rice recipe featuring slow-simmered black beans with a flavorful sofrito base, served over fragrant white rice. Perfect for a comforting homemade meal that’s quick and easy.

Ingredients

Scale
  • 1 cup dried black beans (or 2 cans, rinsed and drained)
  • 1½ cups long grain white rice (jasmine or basmati recommended)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 small green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 2 tablespoons tomato paste
  • 4 cups chicken or vegetable broth (960 ml)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional, for garnish)
  • 1 tablespoon white vinegar (optional)

Instructions

  1. Prepare the beans: If using dried beans, rinse thoroughly and soak in water overnight or for at least 6 hours. Drain and rinse again before cooking. If using canned, rinse and drain well.
  2. Cook the beans: In a large pot, add soaked beans with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer gently for about 1 to 1½ hours (or 30-40 minutes if canned) until tender but not mushy. Add the bay leaf halfway through cooking. Drain and set aside, reserving some cooking liquid.
  3. Make the sofrito: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and diced green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
  4. Add garlic and spices: Stir in minced garlic, cumin, oregano, and a pinch of salt and pepper. Cook for 1-2 minutes until garlic is golden but not burnt.
  5. Mix in tomato paste: Add tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor.
  6. Combine beans and sofrito: Add cooked beans back to the pot with the sofrito mixture. Pour in about 1 cup of reserved bean cooking liquid or broth to create a sauce. Simmer gently for 10-15 minutes, stirring occasionally.
  7. Cook the rice: Rinse rice until water runs clear. In a medium saucepan, bring 3 cups of water to a boil with a pinch of salt. Add rice, stir once, cover, and reduce heat to low. Cook for 18 minutes without lifting the lid.
  8. Rest the rice: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  9. Finish the beans: Add white vinegar if using, taste and adjust salt and pepper.
  10. Serve: Spoon beans over rice, garnish with chopped cilantro if desired, and enjoy.

Notes

Use dried beans for better texture but canned beans save time. Soak dried beans overnight or quick soak by boiling for 2 minutes then resting for an hour. Don’t skip the tomato paste for depth of flavor. Add white vinegar at the end for brightness. Adjust thickness of beans by adding broth or simmering longer. For vegan option, use vegetable broth. Brown rice can be substituted but requires longer cooking time.

Nutrition

Keywords: Cuban beans and rice, black beans recipe, comfort food, easy dinner, homemade Cuban meal, sofrito, plant-based, gluten-free

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