Cuban Black Beans and Rice

Cuban black beans and rice is a real comfort meal in my house the kind that makes the whole kitchen smell amazing and brings everyone running The deep flavors come together with just a few staple ingredients making it a go to whenever I crave something warm nourishing and full of character

This dish became a favorite of mine after a trip to Miami where one bowl of these beans brought me right back to my grandmother’s kitchen every time I make it I am reminded of family stories and cozy evenings

Ingredients

• Tomato paste: brings a tangy richness to the base choose a deep red paste for best flavor
• Garlic and onions: essential for classic Cuban aromatics fresh and firm bulbs always taste sweetest
• Cumin seeds and ground cumin: give earthy warmth always toast cumin for the fullest aroma
• Dried bay leaves and oregano: layer in depth and perfume opt for well dried vibrant green herbs
• Olive oil: carries all the flavors and keeps the sofrito silky go for a golden oil if possible
• Bell peppers plus more onions and garlic: add freshness and color bright shiny peppers are best
• Black beans: either canned or cooked from dry provide protein and hearty texture look for beans that are plump and shiny
• Rice: usually long grain or basmati creates a fluffy base rinse it well to avoid sticky results
• Water: helps everything cook evenly use filtered water for pure taste

Instructions

Prepare the Sofrito:

Add tomato paste garlic chopped onions cumin seeds bay leaves dried oregano and olive oil to a food processor Season lightly with salt and pepper Process until everything is completely smooth Store in the refrigerator if preparing ahead

Sauté the Vegetables:

Warm olive oil in a large saucepan over medium high heat Add chopped onions minced garlic and chopped bell peppers Let them cook together for four to five minutes Stir frequently until the onions look soft and transparent and the peppers are just tender

Bring in the Sofrito:

Spoon in your prepared sofrito paste Stir into the base and let the mixture cook for two full minutes Lower the heat if needed so nothing burns Wait for everything to become deeply aromatic

Build the Flavors:

Sprinkle over more dried oregano drop in a bay leaf and add ground cumin Add the black beans and rice Stir gently so nothing breaks apart Give everything a good mix then season again with salt and pepper

Simmer to Perfection:

Pour in four cups of water Use a spoon to swirl everything one last time Cover the pot Bring to a rolling boil then instantly drop the heat to low Place a tight fitting lid over the pot and let it cook undisturbed for ten to fifteen minutes Depending on your rice it may cook a bit faster or slower Check rice packet for accurate timing

Let It Rest:

Once all the water is absorbed and rice is just tender turn off the heat Keep the lid on Let everything steam together for another ten minutes This resting step guarantees fluffy rice and full flavor in every bite

The homemade sofrito for me is the heart of this recipe There is a real memory in the scent of cumin and garlic as they bloom together in olive oil Growing up my father would always insist on making the sofrito from scratch and I find that small ritual turns the whole dish into something special and worth every minute

Storage and Leftover Tips

Store finished black beans and rice in an airtight container in the fridge It keeps well for four days To reheat add a splash of water and heat gently on the stovetop or microwave Fluffs up like new You can freeze portions in zip top bags then thaw overnight and reheat for a quick lunch

Easy Ingredient Swaps

Use kidney beans or white beans if you are out of black beans The flavor stays hearty Try short grain rice if that is what you have on hand Cooking time may need a slight adjustment Add a diced jalapeño with the veggies if you love a gentle kick

Perfect Ways to Serve This

Spoon onto a deep platter and scatter with fresh cilantro for a vibrant look Top with sliced avocado or a splash of lime juice to brighten the flavors Serve alongside grilled chicken or fish for a robust balanced meal

This is a beloved recipe fit for regular family meals or special gatherings It is easy to adapt to taste and always brings warmth to the table

Recipe Q&A

→ What is sofrito and how is it used?

Sofrito is a flavorful Cuban spice paste made with tomato, garlic, onions, cumin, bay leaves, and oregano, blended with olive oil. It's sautéed as the base for the dish, adding deep aroma and taste.

→ Can I use dried black beans instead of canned?

Yes, soak and cook dried black beans until tender before using. This offers a richer texture but canned beans are convenient and quick.

→ How do I achieve perfectly tender rice?

Simmer the rice gently with enough water, keep the lid on, and let it rest covered after cooking to allow moisture to absorb evenly.

→ What types of rice work best?

Long grain varieties like basmati or standard long grain rice are ideal, offering fluffy texture and absorbing the flavors well.

→ Can I prepare sofrito in advance?

Yes, sofrito stores well in an airtight container in the fridge for about a week, making meal prep quick and easy.

→ What are good serving suggestions?

Enjoy with lime wedges, fresh cilantro, sliced avocado, or as a side with grilled meats or salads for a balanced meal.