Black Beans and Rice

Black Beans And Rice

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Lynette !


A Cuban recipe from the Miami restaurant Pubbelly. The chef is Jose Mendin. One hour of prep time is just bean-soaking time.


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1 Hr 45 Min
2 Hr 35 Min
Stove Top



  • 16 oz
    dried black beans
  • 6 slice
    thick bacon, diced
  • 1 large
    yellow onion, chopped
  • 3 clove
    garlic, minced
  • 1
    red bell pepper, chopped
  • 64 oz
    chicken broth (2 32 ounce containers)
  • 2
    bay leaves
  • 1 tsp
  • 1/2 tsp
    ground cumin

  • ·
    vegetable oil
  • 1
    plantain, cut into 1/2 inch cubes
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fresh cilantro, chopped
  • 2 Tbsp
    fresh lime juice
  • 1 Tbsp
    fresh orange juice
  • 1/2 c
    olive oil

  • 7 clove
  • 2
    shallots, coarsely chopped
  • 1
    green bell pepper, coarsely chopped
  • 1 c
    fresh cilantro, chopped
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    smoked paprika
  • 2 Tbsp
    tomato sauce
  • 2 Tbsp
    roasted red peppers, chopped
  • 1 Tbsp
    tomato paste

  • ·
    hot cooked rice
  • ·
    fresh cilantro leaves, to garnish

How to Make Black Beans and Rice


  1. Prepare beans: Place beans in a large Dutch oven; add water to a depth of 2 inches above the beans. Bring to a boil. Boil for 1 minute; cover, remove from heat, and let stand for 1 hour. Drain.
  2. Cook bacon in a Dutch oven over medium heat, stirring often, 8 to 10 minutes or until crisp. Remove the bacon, and drain on paper towels; reserve drippings in the Dutch oven.
  3. Add the onion, 3 garlic cloves and red bell pepper to the hot drippings; cook, stirring often, 10 minutes or until tender.
  4. Add broth, next 3 ingredients, and beans; bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until the beans are tender.
  5. Meanwhile, prepare the plantain: Pour the vegetable oil to a depth of 1 inch in a 10-inch cast-iron skillet; heat to 340°. Fry plantain 2 to 3 minutes or until golden. Drain on paper towels.
  6. Prepare Mojo: Stir together 2 garlic cloves and the next 3 ingredients. Heat 1/2 cup olive oil in a small skillet over medium heat 2 to 3 minutes; whisk into the juice mixture. Add salt and pepper to taste.
  7. Prepare Sofrito: Pulse 7 garlic cloves and the next 3 ingredients in a food processor until finely chopped. Saute garlic mixture in 1 tablespoon hot olive oil in a medium saucepan over medium-high heat 5 to 7 minutes. Add paprika and the next 3 ingredients; saute 1 minute.
  8. Spoon the desired amount of hot cooked rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tbsp Sofrito. Drizzle each with 1 tablespoon mojo. Sprinkle with bacon and plantains. Garnish with fresh cilantro leaves, if desired.

Printable Recipe Card

About Black Beans and Rice

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Diabetic Dairy Free
Other Tag: Heirloom

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