Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Cuban Style Black Beans and Rice Recipe

Looking for an easy Cuban Style Black Beans and Rice recipe? Learn how to make Cuban Style Black Beans and Rice using healthy ingredients.

Submitted by jh119

Makes 10 servings

Cuban-Style Black Beans and Rice (Moros y Cristianos) from America's Test Kitchen Serves 6 to 8 as an entree and 8 to 10 as a side dish Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean?not fatty?salt pork. If you can?t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1 teaspoons.

Recipe Ingredients for Cuban Style Black Beans and Rice

1 cup Beans, Black, Mature Seeds
1 tbl tomato paste
4 cups water
2 large green bell peppers , halved and seeded
1 large onion , halved at equator and peeled, root end left intact
30 about 5 teaspoons, remaining head halved at equator with skin le pressed through garlic press
2 tsp,+crumbled bay leaves
1 1/2 cups long grain white rice
2 tablespoons olive oil
1 tablespoon minced fresh oregano leaves
4 teaspoons ground cumin
2 tablespoons red wine vinegar
2 medium scallions , sliced thin
1 fruit+2"+dia lime

Recipe Directions for Cuban Style Black Beans and Rice

  1. 1. Dissolve 1 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

  2. 2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth*, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2 cups bean cooking liquid. (If you don?t have enough bean cooking liquid, add water to equal 2 cups.) Do not wash out Dutch oven.

  3. 3. Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough -inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside.

  4. 4. In now-empty Dutch oven, add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.

  5. 5. Stir in beans, reserved bean cooking liquid, vinegar, and teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately

  6. *For non-vegetarian version, replace 2 cups water with 2 cups chicken stock. And replace tomato paste with 6 ounces salt pork, adding in step 4 as follows: Heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes.


Beans, Central/South American, Bake, Boil, Saute, SteamStew, Vegetarian

Nutrition Facts
Serving Size 210.8g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 23% Vitamin C 79%
Calcium 7% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in vitamin A
  • Very high in vitamin C
    Join Calorie Count - It's Easy and Free!