José's Black Beans & Rice

Jose's Black Beans & Rice Recipe
Photo: Iain Bagwell; Styling: Annette Joseph
Jose's Black Beans & Rice is a very traditional Cuban recipe, where the beans are cooked with pork. Jose punches up the flavor of the rice by using a sofrito, which is a garlic, tomato, and pepper-based sauce that's popular in Latin cooking.


Makes 6 to 8 servings
Total time: 4 Hours, 16 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hour, 15 Minutes
Total: 4 Hours, 16 Minutes


1 (16-oz.) package dried black beans
6 thick bacon slices, diced
1 large yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 (32-oz.) containers chicken broth
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground cumin
Vegetable oil
1 plantain, cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1/2 cup olive oil
7 garlic cloves
2 shallots, coarsely chopped
1 green bell pepper, coarsely chopped
1 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon smoked paprika
2 tablespoons tomato sauce
2 tablespoons chopped roasted red bell peppers
1 tablespoon tomato paste
Hot cooked rice


1. Prepare Beans: Place beans in a large Dutch oven; add water to depth of 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.

2. Cook bacon in Dutch oven over medium heat, stirring often, 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels; reserve drippings in Dutch oven.

3. Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.

4. Add broth, next 3 ingredients, and beans; bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.

5. Meanwhile, prepare Plantain: Pour vegetable oil to depth of 1 inch in a 10-inch cast-iron skillet; heat to 340°. Fry plantain 2 to 3 minutes or until golden. Drain on paper towels.

6. Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients. Heat 1/2 cup olive oil in a small skillet over medium heat 2 to 3 minutes; whisk into juice mixture. Add salt and pepper to taste.

7. Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped. Sauté garlic mixture in 1 Tbsp. hot olive oil in a medium saucepan over medium-high heat 5 to 7 minutes. Add paprika and next 3 ingredients; sauté 1 minute.

8. Spoon desired amount hot cooked rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 Tbsp. Sofrito. Drizzle each with 1 Tbsp. Mojo. Sprinkle with bacon and plantain cubes.

José Mendin,

Pubbelly, Miami Beach, Florida,

Southern Living

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note