Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
1 Hour 15 Mins
Total Time
4 Hours 16 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Pubbelly, Miami Beach, Florida

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