Cuban Black Beans and Rice

Cuban Black Beans And Rice Recipe

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Betsy Algis


This recipe was given to me by a friend who made it for us for a church meeting one night. I love the flavors and make it quite often for my family.

★★★★★ 1 vote
25 Min
6 Hr


1 pkg
16 oz. black beans, picked through and washed
1 medium
red onion
1 medium
green pepper
1 medium
red pepper
3 clove
garlic, minced
5 Tbsp
olive oil, extra virgin
2 Tbsp
lemon juice
2 dash(es)
tabasco sauce
bay leaves, dried
1 tsp
2 c
rice, cooked
1/2 c
monterey jack cheese, shredded


1Pick through and wash beans. Cover with water in large pot and bring to a boil. Let beans boil 3 minutes and turn heat off. Cover 1 hour and rinse.
Re-cover with water and bring to a boil, add 2 Bay Leaves. Set heat to medium and cook until beans are tender, about 3 or 4 hours.
2Heat olive oil in saute pan. Add onion, peppers, and garlic. Saute until vegetables are tender. Set aside.
3Remove bay leaves from beans. Using a stick blender, blend beans until there are some whole beans and some that are blended. Add Cumin.
4Add sauteed vegetables, lemon juice and Tabasco sauce. Cook until heated through and add salt and pepper to taste. Adjust seasonings as needed.
5Serve over cooked rice and cover with grated cheese.

About Cuban Black Beans and Rice

Course/Dish: Other Main Dishes
Other Tag: Healthy
Hashtags: #beans, #black, #Cuban