Rice and Black Beans Rice and Black Beans

Author: Canadian Living

One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2006



In large saucepan, cover beans with 6 cups (1.5 L) water; soak for 12 hours in refrigerator. (Or cover with water and bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.)

Drain beans; cover with 6 cups (1.5 L) cold water. Add 1 of the bay leaves and bring to boil; reduce heat, cover and simmer until tender, about 45 minutes. Reserving cooking liquid, drain beans.

In large saucepan, heat oil over medium-low heat; fry onion, pepper, garlic, oregano and remaining bay leaf, stirring often, until golden, about 10 minutes.

Add rice, beans, 4 cups (1 L) of the reserved cooking liquid and salt ; bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Discard bay leaves. Season with vinegar (if using).

Nutritional facts <b>Per serving:</b> about

  • Sodium 290 mg
  • Protein 12 g
  • Calories 333.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 61 g


  • Iron 17.0
  • Folate 68.0
  • Calcium 4.0
  • Vitamin A 9.0
  • Vitamin C 35.0
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Rice and Black Beans