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closeup of Cuban Black Beans and Rice in a bowl

Cuban Black Beans and Rice

Kristin
This Cuban Black Beans and Rice includes large Ayocote Negro beans, which makes for a hearty and delicious dish with an attractive presentation.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Soak Time 6 hours
Total Time 7 hours 25 minutes
Course Main Course
Cuisine Cuban
Servings 12 people
Calories 462 kcal

Equipment

Ingredients 
 

  • 1 lb fresh Mexican chorizo or plant-based chorizo
  • 2 tablespoon avocado oil or vegetable oil
  • 1 yellow onion
  • 1 green bell pepper
  • 3 cloves garlic
  • 1 bunch fresh cilantro
  • 12 oz black beans dried or 3 cans rinsed and drained
  • 3 cups vegetable stock
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon adobo seasoning
  • 1 teaspoon kosher salt
  • 1 ⅓ cups Carolina Gold rice or Basmati or other long-grain white rice

Instructions 

  • 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. If you're using canned beans, you can skip this step.
  • 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.
  • 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.
    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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add some of the rice to a bowl. Spoon the black beans over the rice. You can garnish with the remaining chopped cilantro.

Notes

  • You can substitute salami for the chorizo
  • Don't leave food sitting out at room temperature for extended periods
  • Do not use the same utensils on cooked food that previously touched raw meat
  • Wash hands after touching raw meat
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • The pork should reach a minimum internal temp of 145 degrees Fahrenheit
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/cuban-black-beans-and-rice

Nutrition

Calories: 462kcalCarbohydrates: 70gProtein: 17gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 435mgPotassium: 535mgFiber: 6gSugar: 2gVitamin A: 350IUVitamin C: 9mgCalcium: 59mgIron: 3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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