Recipe for Cuban black beans and rice. Yum.

by Bellbird Spring

I bought some black beans from the great Christchurch deli/wine shop/pizzeria/cafe Med Foods.  This is what I cooked: Cuban black beans and rice.  Lightly spiced (I added the optional cumin), filling and healty. I ate it with Mt Difficulty Mansons Farm Pinot Gris. A lovely rich medium PG.


This recipe for Cuban Black beans comes from the web site

4 to 6 servings


  • Olive oil — 1/4 cup
  • Onion, finely chopped — 1
  • Bell pepper, finely chopped — 1
  • Garlic, minced — 3 to 4 cloves
  • Tomato sauce — 1/2 cup
  • Black beans, cooked — 2 cups
  • Thyme –1 teaspoon
  • Oregano — 2 teaspoons
  • Bay leaf — 1
  • Rice — 1 cup
  • Water or stock — 1 3/4 cups
  • Red wine vinegar — 1 tablespoon
  • Salt and pepper — to taste


  1. Heat the oil in a large saucepan over medium flame. Add the onion and bell pepper and sauté until the onion is translucent. Add the garlic and sauté for another 1 to 2 minutes.
  2. Add tomato sauce, beans and herbs and simmer for 5-10 minutes to meld flavors.
  3. Stir in the rice, stock or water and vinegar and season well with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
  4. Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.


  • Congrí: Use red kidney beans in place of the black beans.
  • Haitian Diri ak Pwa: Use butter instead of olive oil and red kidney beans in place of black beans. A little hot chile pepper (Scotch bonnet) is also usually added. Eliminate the vinegar.
  • Dominican Arroz con Habichuelas: Use small red beans in place of the black beans.
  • Substitute pimentos for the chopped bell pepper if you like. Add at the same time as the tomato sauce.
  • Add 1 teaspoon ground cumin to the onions as you sauté if you like