Yield
12 servings (serving size: about 1/2 cup beans and 1/2 cup rice)

In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.

Ratings & Reviews

franMc's Review

dwschumacher
April 15, 2012
Nicely seasoned and very flavorful. The fennel seed brought a different but subtle enhancement to the other spices. This is a very versatile dish.

ptsmoot's Review

Missconduct
February 01, 2009
I've made this several times (following the recipe exactly), and each time was impressed by the terrific flavors. This is my go-to rice and beans dish. Will make again often! And yes, it doese make an awesome burrito filling too...

Need clarification on directions...

Emily830
June 24, 2015
The recipe states to cook the rice, then gives directions for cooking the beans. The rice is not mentioned again in the recipe. Are these supposed to be served separately or mixed together? This recipe needs clarification. 

EllenDeller's Review

franMc
July 21, 2014
Was looking for a substantial side to go with a bit of leftover ginger and thyme-brined pork loin roast--something hearty that would complement the ginger notes in the meat. This was fantastic! We all loved it. I made 1/3 the recipe but kept the spices at 1/2 since we find that CL recipes are a little under-spiced for our tastes. Also added Tabasco at the table. This rice and beans dish, the sliced cold pork, steamed kale, and some sliced melon made quite a feast.

rdaskalos78's Review

laceyinkeller
February 14, 2012
This was so delicious! I served it alongside blackened cod. This would absolutely make a great vegetarian dinner. I am definitely making this again!

Madchen's Review

Rebecca
February 07, 2012
This was a really good last minute dinner! I had everything on hand and the flavors blended really well.

Emily830's Review

carolfitz
November 22, 2011
Made this for my son's second grade class assignment: he had to do a presentation on Cuba and bring something Cuban to eat. It was SO good that I made it the next night for my family...very simple, cheap and delicious!

Missconduct's Review

rdaskalos78
February 27, 2009
Pretty good, I will definately make this again. I only made 1/2 & it still made a lot.

phoebe1214's Review

Madchen
July 05, 2013
I used a 1/2 pound dried black beans. I substituted fresh cilantro for the coriander and fresh oregano for the dried oregano. I followed the recipe omitting all the salt until the beans had cooked for about three hours. I then seasoned with salt and continued to cook for about another hour. The finished beans were DELISH! Everyone in the family from the toddler to the adults gobbled these up.

dwschumacher's Review

ptsmoot
December 31, 2010
N/A