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Cuban Black Beans and Rice (Quick)

Cuban Black Beans and Rice (Quick) created by Tinkerbell

In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Heat oven to 350°F.
  • Mix all ingredients except rice in a 2 qt casserole.
  • Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
  • Serve over rice.
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RECIPE MADE WITH LOVE BY

@luvcookn
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@luvcookn
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"In this recipe I use the canned black beans instead of the dried. It makes this dish a lot faster to make."
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  1. cook4peace
    Skipped the molasse as I didn't want it too sweet, used ketchup and that made it sweet enough for my taste. Turned out really good, highly reccomended!
    Reply
  2. Kootenay-Cookie
    Delicious!!! Thanks for the recipe. I didn't have chili powder, so I just used a few sprinkles of garlic powder. Yum!!
    Reply
  3. Roxygirl in Colorado
    This had a wonderful complex flavor, with the orange, molasses, and chili powder. I was in a hurry, so I cooked on the stove. I used ketchup and Penzey's Bold Taco Seasoning. This went SUPER with our fajitas, which also had orange juice in the marinade. I used about half the molasses amount. Yum! These beans went great inside the fajita and part of a taco salad, too (I thought it was the BEST part). I do look forward to making this again over rice, too. Thanks for posting! Roxygirl
    Reply
  4. magicflute1950
    I have not tried this recipe, it might taste good to some, but Cuban it's not!! Adding anything sweet to black beans is a sacrilege to Cubans!! Black beans to Cubans is strictly savory. This recipe is moe like Boston baked beans made with black beans.
    Reply
  5. Tinkerbell
    Cuban Black Beans and Rice (Quick) Created by Tinkerbell
    Reply
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