Classic Cuban Beans and Rice

Classic Cuban Beans and Rice Recipe - Vegetarian Caribbean Dish

Region / culture: Caribbean | Preparation time: 10 minutes | Cooking time: 1 hour 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Classic Cuban Beans and Rice is a traditional dish that is hearty, flavorful, and perfect for a comforting meal. This recipe combines tender red kidney beans with aromatic spices, vegetables, and fluffy rice to create a delicious and satisfying dish.

History

Beans and rice have been a staple in Cuban cuisine for centuries. This dish is a reflection of the island's rich culinary history, influenced by Spanish, African, and Caribbean flavors. It is a simple yet delicious meal that has been enjoyed by generations of Cubans.

Ingredients

2 cups (12 oz or 340 g) dry black beans or red kidney beans
7 cups water, divided
2 tsp salt, divided
1 bay leaf
0.5 tsp oregano leaves
0.25 tsp ground cumin
0.25 tsp ground black pepper
1 cup chopped green bell pepper
0.5 cup chopped onion
1 clove garlic, minced
2 tbsp vegetable or corn oil
2 tbsp dry red wine
5 cups hot cooked rice
0.25 cup chopped fresh parsley

How to prepare

Rinse the beans. Soak them overnight in 3.5 cups (828.06 ml) of water and 1 tsp of salt. Alternatively, you can bring them to a boil, boil for 1 minute, remove from heat, and let them stand for 1 hour. Drain the beans.
In a 4 qt (3.78 liter) Dutch oven, combine the drained beans, salt, bay leaf, oregano, cumin, black pepper, and the remaining 3.5 cups (828.06 ml) of water.
Bring the mixture to a boil. Then, reduce the heat, cover, and simmer for 1.5 hours, or until the beans are tender. Remove the bay leaf.
In a medium skillet, cook the green pepper, onion, and garlic in oil until they are tender-crisp.
Stir the cooked vegetables and wine into the beans.
Combine the rice and parsley.
Spoon the rice onto a serving plate and top it with the beans.

Variations

Add cooked chorizo or ham for a meatier version of the dish.
Use black beans or pinto beans instead of red kidney beans for a different flavor profile.
Stir in some diced tomatoes or tomato sauce for a tangy twist.

Cooking Tips & Tricks

Soaking the beans overnight or using the quick soak method helps to reduce cooking time and improve the texture of the beans.

- Adding a bay leaf, oregano, cumin, and black pepper to the beans while cooking enhances the flavor of the dish.

- Cooking the vegetables until they are tender-crisp helps to retain their color and nutrients.

- Serving the beans over hot cooked rice and garnishing with fresh parsley adds a pop of color and freshness to the dish.

Serving Suggestions

Serve Classic Cuban Beans and Rice with a side of fried plantains, avocado slices, and a squeeze of lime juice for a complete Cuban meal experience.

Cooking Techniques

Simmer the beans slowly to ensure they are tender and flavorful.

- Sauté the vegetables until they are just tender-crisp to retain their texture and color.

- Fluff the rice with a fork before serving to keep it light and fluffy.

Ingredient Substitutions

Use olive oil instead of corn oil for a healthier option.

- Substitute dried parsley for fresh parsley if needed.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

The beans can be cooked ahead of time and stored in the refrigerator for up to 3 days.

- Cook the rice separately and store it in an airtight container in the refrigerator for up to 5 days.

Presentation Ideas

Serve the beans and rice in a large serving bowl garnished with fresh parsley. - Arrange the dish on a platter with a side of sliced avocado and lime wedges for a colorful presentation.

Pairing Recommendations

Classic Cuban Beans and Rice pairs well with a crisp green salad or a side of fried plantains.

- Serve with a glass of chilled white wine or a refreshing mojito for a complete Cuban dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the beans and rice in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Classic Cuban Beans and Rice contains approximately 350 calories. This dish is a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

Each serving of Classic Cuban Beans and Rice contains approximately 50 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling daily activities.

Fats

This dish contains approximately 8 grams of fat per serving. The fats come from the corn oil used for cooking the vegetables and add flavor and richness to the dish.

Proteins

Classic Cuban Beans and Rice is a good source of protein, with each serving providing around 12 grams. Protein is important for building and repairing tissues in the body.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the green bell pepper and onion, as well as iron and potassium from the beans. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten. However, if you have specific food allergies, be sure to check the ingredients and make any necessary substitutions.

Summary

Classic Cuban Beans and Rice is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome dish that is perfect for a family dinner or a casual gathering.

Summary

Classic Cuban Beans and Rice is a delicious and comforting dish that is perfect for a family meal or a casual gathering. This recipe is easy to make, nutritious, and full of flavor. Enjoy this traditional Cuban dish with your loved ones for a taste of the island's culinary heritage.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Classic Cuban Beans and Rice. It was a warm summer day, and I was visiting my friend Maria in Miami. Maria was a fantastic cook, and she had invited me over for lunch.

As soon as I walked into her kitchen, I could smell the delicious aroma of spices and herbs wafting through the air. Maria was busy chopping vegetables and stirring a large pot on the stove. I asked her what she was making, and she smiled and said, "Classic Cuban Beans and Rice."

I had never tried Cuban cuisine before, so I was intrigued. Maria explained that this dish was a staple in Cuban households, and she was happy to share her family recipe with me. She showed me how to make sofrito, a flavorful base made with onions, garlic, bell peppers, and tomatoes. She added in black beans, rice, and a variety of spices like cumin, oregano, and bay leaves.

As the beans and rice simmered on the stove, Maria told me stories about her grandmother who had taught her how to cook. She described how her abuela would spend hours in the kitchen, lovingly preparing traditional Cuban dishes for her family. Maria's eyes sparkled with nostalgia as she recalled the memories of her childhood spent in the kitchen with her grandmother.

I watched Maria as she effortlessly cooked, tasting and adjusting the seasonings until the flavors were just right. She explained that Cuban cuisine is all about balancing flavors and using fresh, high-quality ingredients. I could see the passion and love she poured into her cooking, and I knew that this recipe was something special.

Finally, the Classic Cuban Beans and Rice was ready, and Maria served it up in colorful ceramic bowls. The dish was a beautiful medley of textures and flavors, with the creamy black beans mixing perfectly with the fluffy rice. The aroma was intoxicating, and I couldn't wait to dig in.

As I took my first bite, I was transported to a world of bold and vibrant flavors. The beans were rich and creamy, with hints of smokiness from the cumin and oregano. The rice was fluffy and perfectly cooked, soaking up all the delicious juices from the beans.

Maria watched me with a smile as I savored each bite, and I could see the joy in her eyes as she shared her family recipe with me. I felt honored to be a part of this culinary tradition, to learn from someone who had inherited the knowledge and skills passed down through generations.

After lunch, Maria gave me a handwritten copy of the recipe for Classic Cuban Beans and Rice. She told me to share it with my family and friends, so that the tradition could continue to live on. I promised her that I would, and I left her house that day with a full belly and a heart filled with gratitude.

Since that day, I have made Classic Cuban Beans and Rice countless times for my own family. Each time I cook this dish, I am reminded of Maria and her abuela, of the love and passion that goes into creating a delicious meal. I am grateful for the friendships and connections that food can bring, for the stories and memories that are shared around the dinner table.

And so, as I stir the pot of beans and rice on my stove, I am filled with a sense of joy and nostalgia. I can still remember the exact moment I discovered this recipe, and I am grateful for the journey it has taken me on. Cooking is not just about food—it is about love, tradition, and the connections we make with each other. And that, to me, is the true beauty of Cuban cuisine.