Central American · Spanish

Black Beans & Rice

The recipe for black beans and rice varies from country to country, and as a result, there are arguments over the best version. Some add coconut, some add ham hocks or bacon, and some call for a lot of fresh cilantro. Unfortunately, there is no way to know exactly how my husband‘s grandmother made her recipe that he still misses to this day. I tried my best to get close to her original – this recipe borrows heavily from Cuban black beans, and can be adapted in a variety of ways. I use a lot of cilantro, because that was Abuelita’s preference. Now, on a time-saving note, you can totally use a slow cooker for this, but I must admit, I love making this with a great pot (see below) and letting it simmer on the stove old-school style. You can prepare regular white rice or Cilantro lime rice.

Portion: makes around 2 quarts.

Time: 2 1/2 – 3 hours

You will need:

  • 1 lb dried black beans, picked through and rinsed
  • 1 bay leaf
  • 1 medium onion, finely chopped (divided)
  • 1 green bell pepper, seeds and ribs removed, finely chopped (divided)
  • 8 garlic cloves, minced (divided)
  • 1 Tbs salt
  • 1 tsp dried Italian oregano (divided)
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/4 cup chopped Cilantro leaves
  • 1 heaping tbs sofrito (optional)

Step one:

Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. garlic, 1 Tbsp. salt, ½ tsp. oregano, and 4 quarts water to a boil in a large pot or dutch oven.

Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼” liquid, 2½–3 hours.

Step two:

Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 6-7 minutes. Stir into the bean pot. Add 1 heaping tbsp of sofrito, if desired, as well as 1/4 cup fresh cilantro.

Step three:

Stir beans while simmering for 2 1/2 to three hours until cooked down. Discard Bay Leaf.

One half hour before serving the beans, prepare your rice.

Serve black beans over cilantro rice and top with fresh cilantro, if desired.

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