Cuban Black Beans over Rice Recipe

Name: Cuban Black Beans over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans; 1 tablespoon olive oil; 1 ½ cups chopped onions; 1 ½ cups chopped celery; ¾ cup chopped red bell pepper; 3 tablespoons garlic, minced; 1 tablespoon olive oil; 1 tablespoon vinegar; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 1 bay leaf; 2 teaspoons sugar; 1 teaspoon salt; ½ teaspoon black pepper; 3 cups cooked white rice

Servings: persons

1 lb dried black beans
1 tablespoon olive oil
1 ½ cups chopped onions
1 ½ cups chopped celery
¾ cup chopped red bell pepper
3 tablespoons garlic, minced
1 tablespoon olive oil
1 tablespoon vinegar
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked white rice

1
Soak beans overnight in water to cover by 4 inches.
2
Drain beans and simmer in a large saucepan in 6 cups water until almost tender.
3
Heat oil in a large skillet over medium heat.
4
Add onion, celery, bell pepper and garlic.
5
Saute until soft but not browned.
6
Add to undrained beans with remaining ingredients, except rice.
7
Simmer until beans are tender.
8
Remove bay leaf and Serve over warm rice.

809

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 lb dried black beans, 1 tablespoon olive oil, 1 ½ cups chopped onions, 1 ½ cups chopped celery, and more.

Yes, Cuban Black Beans over Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Black Beans over Rice

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