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Cuban Black Beans and Rice
Cuban black beans and rice is a deeply comforting dish built on a foundation of rich, savory flavors. The process begins by simmering dried black beans until just tender, creating a flavorful cooking liquid. A traditional sofrito of green bell peppers, onions, and garlic is cooked down with rendered salt pork, cumin, and fresh oregano to build a robust aromatic base. Long-grain white rice and the cooked beans are then combined with the sofrito and baked until perfectly fluffy. A splash of red wine vinegar adds a bright finish to balance the richness. Serve it as a hearty side or a satisfying main course topped with fresh scallions.
Ingredients
- Salt
- 1 cup dried black beans, picked over and rinsed
- 2 cups chicken broth
- 2 large green bell peppers, halved, stemmed, and seeded
- 1 large onion, halved at equator and peeled, root end left intact
- 1 head garlic, 5 cloves minced, rest of head halved at equator with skin left intact
- 2 bay leaves
- 1½ cups long-grain white rice
- 2 tablespoons olive oil
- 6 ounces lean salt pork, cut into ¼-inch pieces
- 4 teaspoons ground cumin
- 1 tablespoon minced fresh oregano
- 2 tablespoons red wine vinegar
- 2 scallions, sliced thin
- 1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Instructions
- 1Combine the soaked beans, two cups of water, chicken broth, one bell pepper half, the root-end onion half, the halved garlic head, bay leaves, and one teaspoon of salt in a Dutch oven.
- 2Bring the mixture to a simmer over medium-high heat, then cover the pot and reduce the heat to low, cooking for 30 to 35 minutes until the beans are just tender.
- 3Remove and discard the bell pepper, onion, garlic, and bay leaves using tongs, then drain the beans over a large bowl to save two and a half cups of the cooking liquid.
- 4Add water to the reserved liquid if it measures less than two and a half cups, and leave the pot unwashed for the next stage.
- 5Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle position.
- 6Rinse the white rice in a large fine-mesh strainer under cold running water for about one and a half minutes until the water runs clear.
- 7Shake the strainer well to drain all excess water from the rice and set it aside.
- 8Pulse the remaining bell peppers and onion half in a food processor about eight times until chopped into quarter-inch pieces, scraping the bowl as needed, then set aside.
- 9Heat one tablespoon of olive oil and the salt pork in the empty Dutch oven over medium-low heat, stirring often for 15 to 20 minutes until the pork is browned and the fat has rendered.
- 10Stir in the remaining tablespoon of olive oil, the chopped bell peppers and onion, ground cumin, and fresh oregano.
- 11Turn the heat up to medium and cook for another 10 to 15 minutes, stirring frequently until the vegetables soften and start to brown.
- 12Mix in the minced garlic and cook for one minute until fragrant, then add the rinsed rice and stir for 30 seconds to coat the grains.
- 13Pour in the cooked beans, the reserved cooking liquid, red wine vinegar, and half a teaspoon of salt, bringing everything to a simmer over medium-high heat before covering and moving the pot to the oven.
- 14Bake for about 30 minutes until the rice is tender and the liquid is fully absorbed, then fluff with a fork, let it rest uncovered for five minutes, and serve with the sliced scallions.
- 15Notice how the sofrito mixture provides a deep, aromatic foundation for the beans and rice.
- 16Present this classic Cuban side dish as a flavorful accompaniment to roasted meats or poultry.
- 17Store any leftover beans and rice in an airtight container in the refrigerator for up to four days.