Cuban Black Beans and Rice With Free Printable

"Black beans and rice is a favorite dish in many Latin American cuisines, and for good reason. It is inexpensive to make and nutritious, and this Cuban version is bursting with traditional flavors - cumin and adobo are the stand-out spices in this recipe. But I've added some spicy chorizo to give it a fun JJ-style kick."

- Chef JJ Johnson

We've been serving up some amazing food and we're happy to have the opportunity to share it with you.

This Cuban Black beans and rice includes large Ayocote Negro beans, which make for a hearty and delicious dish with an attractive presentation.

Learn more about cooking with kids.

If you enjoy this recipe, you won't want to miss Chef JJ's jollof rice, Persian shrimp with rice, rice and peas, Afro-Asian-American gumbo, braised oxtail, and Mother Africa sauce as well as kala, vegetarian gumbo, sambusas, 3 sisters bean stew, and Italian pasta and beans.

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The Simple Art of Rice

This Cuban Black Beans and Rice recipe comes from The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson with Danica Novgorodoff.

There's so much to appreciate about this cookbook and, in my opinion, that's exactly where its power lies. It's a complete resource, beginning with the basics of rice cookery before comfortably carrying you around the world and through every meal just as you'd expect with the guidance of a personal chef.

No prior knowledge is required in order to get started with The Simple Art of Rice and Danica Novgorodoff's illustrations are enticing to all ages.

No matter the size of your table or the curiosity of your palate, there's a recipe in this cookbook just waiting for you to fall in love with it. It's the complete package.

JJ Johnson is a James Beard Award-winning chef and co-author of Between Harlem and Heaven, founder of FIELDTRIP where 'Rice is Culture', and host of Just Eats on Cleo TV.

You can also stop by our shop to see more Family & Kids' Cooking Resources.

Learn more about allergies and your family.

What Are Ayocote Negro Beans?

Ayocote Negro beans as described by Rancho Gordo:

Produced in Mexico, this thick-skinned bean is big and beautiful. Not your average black bean. It's a firm bean but goes from dense to creamy with continued cooking.

Ayocote Negro are firm without being starchy, and have a darker, inky bean broth than other runner beans enjoy. They are large, bold and one of the first beans we recommend if you're trying to sell a "steak and potatoes"-type on heirloom beans.

Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the Americas. They are grown all over central and northern Mexico. If you plant them, you can enjoy the flowers, eat the pods as a broad bean, or shell them fresh for shelling beans.

Please note that this is not a traditional black turtle bean. When cooked, it's very similar to the Ayocote Morado or even Scarlet Runner. For a traditional turtle bean, we suggest our Midnight Black bean.

- Rancho Gordo

Where to Get Adobo Seasoning

When making Cuban black beans and rice, you're going to want adobo seasoning. Illyanna Maisonet is a James Beard award-winning food writer and the first Puerto Rican food columnist in the U.S. She has partnered with Burlap & Barrel to offer flavorful Puerto Rican blends, including adobo seasoning. These blends are staples to be enjoyed with many Caribbean dishes.

If you're looking to get started right away or you prefer homemade adobo seasoning, Illyanna's got you covered there too. In her cookbook, Diasporican, Illyanna writes:

Don't overlook or underestimate the importance of the combination of just a few simple ingredients or components.

- Illyanna Maisonet

Illyanna's recipe for all-purpose adobo includes:

• 2 tablespoon granulated garlic
• 2 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 1 teaspoon coarsely ground black pepper

Diasporican is filled with humor, insight, and must-have recipes for your family.

Rice to Make for Cuban Black Beans and Rice

Any long-grain white rice is perfect for this recipe. Chef JJ recommends Carolina Gold, Basmati, or Jasmine for the best Cuban black beans and rice.

When to Serve Cuban Black Beans and Rice

As JJ Johnson points out, this dish is inexpensive and nutritious, making it an excellent choice any night of the week. Add this to your meal planning list and you can't go wrong.

How to Make Cuban Black Beans and Rice

Ingredients

• Mexican chorizo - We did not have chorizo on hand and found chopped salami to be an excellent mild substitute. You can also use plant-based chorizo
• vegetable oil
• onion - 1 medium yellow onion is recommended
• bell pepper - this recipe calls for green bell pepper
• garlic
• cilantro - fresh cilantro is best, but use what you have
• black beans - Ayocote Negro beans are perfect for this recipe but any dried or canned black beans will work
• vegetable stock - if you don't have vegetable stock, you can also use chicken stock for a delicious, flavorful black beans and rice dish
• bay leaves - I'm really into this Bay Laurel. The leaves are huge and they smell nice. I can't find anything that compares at the grocery store. Add them to your beans or any of your favorite recipes that call for bay leaves
• cumin - we like to get our spices from Diaspora Co. They smell and taste amazing, and they have a tremendous impact on the outcome of every dish. We're officially spoiled and can't go back to mediocre-quality spices.
• adobo seasoning - you can buy adobo seasoning or see above on how to make homemade adobo seasoning
• kosher salt
• rice - this recipe calls for 4 cups of cooked long-grain white rice such as Carolina Gold, Basmati, or Jasmine, which is the equivalent of 1 ⅓ cups uncooked rice

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Santoku Knife
• Kitchen Scale
• Jar with Lid
• Fine-Mesh Strainer
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Large Skillet - for the chorizo
• Dutch Oven - perfect for making the black beans
• Saucier or medium saucepan - Rice grows in size when you cook it, so make sure you're cooking it in a large enough pan
• Learning Tower as needed

1. Soak the Beans

Wash your hands with soap and water.

Use a kitchen scale to weigh the beans needed for this Cuban black beans and rice. Place the beans in a mason jar or bowl and add enough water to cover the beans. Next, add 1 teaspoon of salt and stir.

Soak the beans for 2-6 hours. We soaked them for 6. Check periodically to make sure all of the beans are submerged. Add additional water as needed.

You can still make this recipe if you haven't soaked your beans beforehand. You'll just need to cook them longer.

If you're using canned beans, you can skip this step.

Learn more about soaking beans and some math to keep in mind based on the beans you're working with.

2. Prep the Vegetables

Wash your hands. Chop the bell pepper, onion, garlic, and cilantro using a child-friendly knife and cutting board. Set them aside for later.

3. Cook the Beans

Add the beans to a Dutch oven or medium-sized pot. Add enough water to cover the beans by 2 inches. Turn the stove to high heat and bring the beans to a boil. Allow the beans to boil for 10-15 minutes.

Turn the heat to medium-low, cover with a lid, and allow the beans to simmer until the beans start to become tender.

For this experience, we took ours off the burner as soon as they started to soften since they'll have additional time to cook later.

If you're working with chorizo, you can use the wait time to remove the casings from the chorizo. Wash your hands before and after handling the chorizo and don't use the same utensils on cooked food that previously touched raw meat.

Heat 1 tablespoon of oil in a large pan on medium-high heat and add the chorizo to the pan. Cook the chorizo for 10 minutes, while separating it with a wooden spoon, until it has browned. Drain the fat from the pan and set the chorizo aside. Turn off the stove.

4. Sauté the Vegetables

Add 1 tablespoon of oil to the Dutch oven or large heavy-bottomed pot. Turn the stove to medium heat.

Once the oil is hot, add the onion, bell pepper, and garlic to the pot. Sauté the vegetables for 3 to 4 minutes, or until they have softened.

5. Add the Remaining Ingredients, Minus the Rice

Add half of the cilantro, Ayocote Negro or other black beans, stock, bay leaves, cumin, adobo, salt, and chorizo or, in our case, chopped salami to the pot. Use a wooden spoon to stir the ingredients.

Turn the heat to medium-low. Place the lid on the pot and let the ingredients simmer for 20 to 25 minutes.

Continue to the next step. Turn off the stove when finished.

6. Wash the Rice

While the beans are cooking, you can start the rice.

At the sink, place a fine-mesh strainer over a bowl. Add the rice to the strainer. Turn the water on. Let the bowl and strainer fill with cool water. Turn off the water and use your hand to stir the rice around. The water will become cloudy. Pick up the strainer and empty the bowl.

Continue the process of filling the bowl and stirring the rice until the water is no longer cloudy. The number of times depends on the rice.

When finished, pick up the strainer and shake off any excess water.

7. Cook the Rice

Pour the rice into a large saucier or pan. Spread the rice out with your hands until it's level in the bottom of the pan. Place your middle finger on the surface of the rice. Add enough water so that the water touches the first knuckle of your finger.

Turn the stove to high heat. Once the water is boiling, turn the heat to low. Cover the rice and let it simmer for about 15 minutes or until all the liquid is absorbed and the rice is tender but still slightly firm.

Let the rice rest for a few minutes with the lid on the pan. Finally, use a fork to fluff the rice.

8. Serve the Black Beans Over the Rice

Add some rice to a bowl. Spoon the black beans over the rice. You can garnish with the remaining chopped cilantro.

Free Cuban Black Beans and Rice Recipe for Pre-Readers and Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.