Cuban Black Beans And Rice With Fruit Salad Recipe

Name: Cuban Black Beans And Rice With Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans; Water for soaking; 1 cup chopped onions; 1 tablespoon butter or coconut oil; 4 cups beef broth; 2 bay leaves; 1/2 teaspoon dried leaf thyme; 1/2 teaspoon dried leaf oregano; 1 teaspoon salt, preferably Himalayan; 1 dried whole red pepper or 1/8 teaspoon cayenne pepper, as desired; 3 cups uncooked brown rice; 5 1/2 cups water; 1 1/2 teaspoons salt, preferably Himalayan; 1 cup chopped green pepper; 1/3 cup dark rum; 4 oranges, peeled and diced; 4 apples, cored and diced; 3 bananas, sliced; Kiwi, pomegranate, berries, pears, pineapple, or other fruits as desired to make a pretty fresh fruit salad.; Sour cream

Servings: persons

1 lb dried black beans
Water for soaking
1 cup chopped onions
1 tablespoon butter or coconut oil
4 cups beef broth
2 bay leaves
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1 teaspoon salt, preferably Himalayan
1 dried whole red pepper or 1/8 teaspoon cayenne pepper, as desired
3 cups uncooked brown rice
5 1/2 cups water
1 1/2 teaspoons salt, preferably Himalayan
1 cup chopped green pepper
1/3 cup dark rum
4 oranges, peeled and diced
4 apples, cored and diced
3 bananas, sliced
Kiwi, pomegranate, berries, pears, pineapple, or other fruits as desired to make a pretty fresh fruit salad.
Sour cream

1
1. Sort, wash and soak beans; drain and rinse beans.
2
2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours.
3
3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes.
4
4. After rice has been started, make the fruit salad in a large bowl.
5
5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes.
6
6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.

914

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb dried black beans, Water for soaking, 1 cup chopped onions, 1 tablespoon butter or coconut oil, and more.

Yes, Cuban Black Beans And Rice With Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cuban Black Beans And Rice With Fruit Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions