Cuban Black Beans and Rice

Cuban Black Beans And Rice

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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
  • 2
    bay leaves, dried
  • 1 tsp
  • 2 c
    rice, cooked
  • 1/2 c
    monterey jack cheese, shredded

How to Make Cuban Black Beans and Rice


  1. Pick 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.
  2. Heat olive oil in saute pan. Add onion, peppers, and garlic. Saute until vegetables are tender. Set aside.
  3. Remove bay leaves from beans. Using a stick blender, blend beans until there are some whole beans and some that are blended. Add Cumin.
  4. Add sauteed vegetables, lemon juice and Tabasco sauce. Cook until heated through and add salt and pepper to taste. Adjust seasonings as needed.
  5. Serve over cooked rice and cover with grated cheese.

Printable Recipe Card

About Cuban Black Beans and Rice

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

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