How to Make Black Beans & Rice (Recipe)

Black beans are a staple in any kitchen.

The humble black bean is a versatile and nutritious staple in any kitchen and enjoys a long reputation of being the cornerstone of Cuban cooking. Black beans may serve as a side dish, soup or main entree such as Moros y Cristianos, a classic black beans and rice dish.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 15-oz. can black beans, drained, liquid reserved
• Reserved bean liquid with water added to measure 2 cups
• 3 slices bacon, diced
• 3/4 cup chopped green bell pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 bay leaf
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt, or to taste
• 1/8 tsp. ground black pepper
• 1/8 tsp. ground cinnamon, optional
• 1 tbsp. olive oil
• 1 to 2 tbsp. fresh cilantro or parsley, minced

1. Cook the diced bacon until crisp in large saucepan over low heat. Using a slotted spoon, remove the bacon from the pan and set it aside.

2. Add the bell peppers, onion and garlic to the bacon drippings. Cook and stir over medium heat until the onion softens, about two or three minutes. Stir in the cumin, salt, pepper, cinnamon and bay leaf. Continue to cook for one minute while stirring.

3. Add the rice to the pan and saute for one minute. Pour in the reserved liquid and water. Stir well and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan and simmer until the rice is almost tender, about 15 minutes.

4. Stir in the beans and oil. Cover the pan and continue to cook over low heat until the rice and beans are tender, about 10 to 15 minutes.

5. Turn off the heat, remove the cover and fish out the bay leaf with a fork. Fluff the beans and rice then transfer it to a serving dish. Sprinkle the top with the crispy bacon and minced cilantro and serve.

Tips & Warnings

• To cook dried beans, sort, rinse and cover beans in a pot with 2 inches of water. Soak overnight. After soaking, add water to cover the beans by 2 inches if needed. Bring the pot to a boil then immediately lower to a simmer. Cook the beans uncovered for one to three hours or until tender, stirring occasionally.

• Soaking time may be reduced. Boil the beans for two minutes, remove from heat and cover for one hour. Proceed to cook the beans until tender for one to three hours.

• To avoid tough beans, do not add salt to cooking water.

References

• "Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores"; Beverly Cox and Martin Jacobs; 2006

Resources

• 3 Guys From Miami Cuban Recipes: How to Make the Best Cuban Recipes