Craving a comforting, flavor-packed meal? This Cuban beans and rice recipe features tender black beans slow-simmered with garlic, peppers, and authentic spices, served over fluffy white rice. It’s an easy, satisfying classic perfect for any weeknight dinner.
We all know the types. The restaurants that are more than just a place for a meal but are also an experience. The ones where the actual family who owns the restaurant greets you at the hostess stand. For me, I can think of several establishments in my lifetime that my family and I have frequented regularly.
One off the top of my head that was always a favorite was Martino's. An authentic Cuban restaurant nearby, run by none other than Martino himself and his entire family. What made it special wasn't just the delicious food but the memory of Martino turning up the music, wearing his straw fedora, and taking a spin on the dining room floor. Sometimes this wasn't a solo dance it was with a guest dining at the restaurant (my mom was one of the lucky few 🤣).
Food is usually the center point for a lot of the best moments and memories in our lives. Places like Martino's are such treasured dining experiences because we always felt comfort in the familiarity of seeing that same family greeting us and the staple authentic cuban recipes we loved and looked forward to on each return. But the soul of the restaurant was Martino who made his guests feel even more connected to his cuban roots through music, food, and connection.
Although this recipe is inspired by Cuban-Style Black Beans, I was introduced to them by my stepdad Bob. Bob is a foodie who loves to cook and our family considers him a "pit master". Being vegetarian I don't always get to try his Barbecue creations, but these black beans were one of my weeknight favorites that he would cook up while I still lived at home. What makes them so good is they have a comforting quality similar to soup.
A recipe doesn't have to be the most sophisticated or include the most luxurious ingredients to become a favorite, sometimes it the memories and feelings the food evokes that really lasts. Just like Martino dancing in his restaurant dining room, it wasn't a 3-star Michelin dining experience but the love of his culture, music, culinary staples, and the joy he brought his guests will always remain.
Cuban-Style Black Bean Ingredients
These Cuban-style black beans are a flavorful, gluten-free, and plant-based dish made with simple yet vibrant ingredients: red peppers, onions, black beans, and a blend of aromatic spices.
- Black Beans
- Red Bell Pepper
- Onion
- Garlic
- Blend of Spices
See recipe card for quantities.
Cuban-Style Black Beans Plating & Serving Suggestions
This recipe is just for the Cuban-Style Black Beans. I serve them with steamed white rice and toppings. The white rice I used is Gluten-free, but make sure to check the rice or grain package you decide to serve the beans with as not all are Gluten-free. I plate each serving starting with a Gluten-Free Tostada on the bottom, a big scoop of rice, a generous serving of the Cuban-Style Black beans (be sure to add some of the sauce too).
We top ours with Sour Cream, shredded Cheddar or Monterrey Jack cheese, and the ultimate delicious crunch factor Tostones Chips. If you are strictly Vegan you can swap out your toppings and how you plate your meal to accommodate your own preference and dietary needs. Keep in mind that the seasonings, including salt and pepper, are just starting points. Feel free to adjust, add, or reduce them to suit your own palate.
Storage
Cooked Cuban beans and rice can be safely stored in the refrigerator for 3–5 days when kept in an airtight container. For best results, store the rice separately to maintain texture.
Related
Looking for other recipes like this? Try these:
Shop The Realest
📖 Recipe
Cuban Black Beans and Rice
Ingredients
- 1 can Black Beans 15 oz. Not Drained or Rinsed.
- 1 cup Water
- 2 cloves Garlic, Minced
- 1 Small Onion, Minced
- 1 Red Bell Pepper, Cubed
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- 1 Fresh Bay Leaf
- 2 tablespoon Olive Oil
- 1 tablespoon White Wine Vinegar
- 2 tablespoon Sugar
Toppings & Serving
- Tostadas
- White Rice or other grain beneath the black beans
- Sour Cream
- Shredded Cheddar or Monterrey Jack Cheese
- Tostones Chips
Instructions
- Chop the onion, red bell pepper, and mince the garlic.
- Heat olive oil over medium heat in a dutch oven, once heated add the bay leaf, onion, and red bell pepper. Stir occasionally while cooking.
- Once the onion and red bell pepper are soft, stir in the minced garlic and lower the heat to medium-low.
- After the garlic cooks for a minute, add in the entire can of black beans including the liquid from the can.
- Add Cumin, Dried Oregano, Salt and Pepper. Stir.
- Add Water to thin out the mixture. Stir well.
- Bring to a steady simmer and then reduce heat to medium-low. Cover and cook for 15-20 minutes. We want the mixture to thicken some but not fully evaporate the liquid.
- Remove the bay leaf from the mixture. Add the white vinegar. Stir well.
- Taste. Add more salt, pepper, and spices to your liking.
Real Talk