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    You are in: Home / Recipes / Cuban Black Beans and Rice Recipe
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    Cuban Black Beans and Rice

    Cuban Black Beans and Rice. Photo by gailanng

    1/1 Photo of Cuban Black Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hr 30 mins

    2 hrs

    carole in orlando's Note:

    I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

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    Units: US | Metric


    • chopped green onion, chopped hard boiled eggs,sour cream


    1. 1
      In a large stockpot cover beans with water and boil for 2 minutes.
    2. 2
      Remove from heat and let stand for one hour.
    3. 3
      Drain water and cover with fresh water (6 cups).
    4. 4
      In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
    5. 5
      Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
    6. 6
      Reduce heat to simmer covered for 2 hours, until beans are tender.
    7. 7
      Add more water if necessary.
    8. 8
      At the last minute add the red wine vinegar, just before serving.
    9. 9
      Serve with 2 cups of cooked rice.
    10. 10
      Top with chopped green onions, chopped hard boiled eggs or sour cream.

    Ratings & Reviews:

    • on November 29, 2007


      Thanks so much for this recipe! When I was very small, I had a Cuban foster brother who stayed with us until the rest of his family could get out of Cuba. When his family made it to America, "Grandma" would make this dish and I fell in love with it! My mother recently passed and took this recipe with her. The only things I did differently is added cumin (MUST have), a tad bit of worcestershire, and no red wine vinegar (didn't have any). Also, Grandma used a hamhock instead of bacon. I used bacon (no hamhocks handy). Thanks again for a great recipe and a wonderful trip down memory lane.

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    • on November 04, 2007


      Wow! This was outstanding! I didn't have enough time to use the dried black beans so I subbed with a can of well-rinsed black beans. I also left out the green pepper as it repeats on DH, and took Kittencal's advice on adding the extra garlic and chopped jalapenos. Topped it with the green onions and sour cream and served with Cuban Spiced Pork Chops (Cuban Spiced Pork Chops) and turnip greens. DH said the meal was excellent. Thanks Carol, this recipe is definitely a keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2007


      I'd give this 20 stars if I could. Never in my life have I had beans this delicious. I could just eat them out of the pot with a spoon! I omitted the bacon, used a light vegetable broth instead of water, and added some butter in at the end (sounds odd, but it was just what the beans needed). It takes some time to cook them all down, but it's definitely worth the effort.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Cuban Black Beans and Rice

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 511.7
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 3.0 g
    Cholesterol 0.9 mg
    Sodium 412.9 mg
    Total Carbohydrate 66.4 g
    Dietary Fiber 12.6 g
    Sugars 3.3 g
    Protein 18.5 g

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