Cuban-Style Black Beans with Plantains and Rice

Ingredients

• 1 cup Dry Black Beans (Rinsed; soak overnight optional for faster cooking)
• 2 tablespoons Avocado Oil (For sautéing aromatics and frying plantains)
• 3 cloves Garlic (Minced)
• 1 medium Yellow Onion (Diced)
• 1 medium Green Bell Pepper (Diced)
• 2 tablespoons Lime Juice (Freshly squeezed from about 1 lime)
• 2 tablespoons Fresh Cilantro (Chopped)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Pepper (Ground, optional)
• 0.5 teaspoon Cumin (Ground, optional for extra warmth)
• 2 pieces Ripe Plantains (Yellow with black spots, sliced 1/2‑inch rounds)
• 1 cup Long Grain White Rice (Rinsed)
• 4 cups Water (For cooking beans)
• 2 cups Water (For cooking rice)

Instructions

1. Rinse and Prepare Beans

   Place the dry black beans in a colander, rinse under cold water, and optionally soak in water for 4‑6 hours to reduce cooking time.

   Time: PT5M

2. Cook Black Beans

   Transfer the rinsed beans to a large pot, add 4 cups of fresh water, bring to a boil over medium‑high heat, then reduce to a gentle simmer. Cover partially and cook until beans are tender, about 1 hour 15 minutes. Add more water if needed to keep beans covered.

   Time: PT1H15M

   Temperature: Medium heat

3. Cook Rice

   While beans simmer, rinse 1 cup of rice until water runs clear. Combine rice with 2 cups of water in a saucepan, bring to a boil, then lower heat, cover, and simmer for 18‑20 minutes until water is absorbed and rice is fluffy.

   Time: PT20M

   Temperature: Medium heat

4. Sauté Aromatics

   Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion, minced garlic, and diced green bell pepper. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Combine Beans and Seasonings

   When the beans are tender, drain any excess liquid leaving about 1/4 cup of broth. Add the cooked beans to the skillet with the aromatics. Stir in lime juice, chopped cilantro, salt, pepper, and cumin. Simmer gently for 5 minutes to let flavors meld.

   Time: PT5M

   Temperature: Low heat

6. Fry Plantains

   In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium‑high heat. Add the plantain slices in a single layer and fry for 2‑3 minutes per side, or until golden brown and caramelized. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT10M

   Temperature: Medium‑high heat

7. Plate and Serve

   Fluff the cooked rice onto serving plates, spoon the seasoned black beans over the rice, garnish with extra cilantro if desired, and arrange the fried plantains on the side. Serve immediately with extra lime wedges.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

80g

Fat

10g

Fiber

12g

Ingredient Substitutions

• Instead of Dry Black Beans: Canned black beans (1 can, drained)
• Instead of Avocado Oil: Olive oil, Vegetable oil
• Instead of Lime Juice: Lime zest plus a splash of water
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Ripe Plantains: Bananas (different texture)
• Instead of Long Grain White Rice: Brown rice, Arroz blanco

Equipment Needed

• Large Pot
• Saucepan
• Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• Colander
• Lime Squeezer (optional)

Critical Steps — Do Not Skip

• Cook black beans until tender (Step 2)
• Sauté aromatics without burning (Step 4)
• Fry plantains to golden brown (Step 6)
• Season beans with lime and cilantro for authentic flavor (Step 5)

Chef Tips from the Video

• A splash of dark rum added to the frying oil gives plantains a subtle Caribbean aroma (optional).
• For extra depth, stir a teaspoon of smoked paprika into the beans with the cumin.

Troubleshooting

Storage

Refrigerator: Store beans and rice in airtight containers for up to 4 days. Plantains can be kept in the fridge for 2‑3 days after frying.

Freezer: Cool beans and rice completely, then freeze in freezer‑safe bags for up to 2 months. Plantains can be frozen after frying for up to 1 month.

Room temperature: Unripe plantains can sit at room temperature until they turn yellow with black spots. Once ripe, refrigerate if not using within 2 days.

Make-Ahead Tips

• Cook the black beans a day ahead and store in the fridge; reheat with a splash of water.
• Rice can be prepared in advance and reheated in the microwave or on the stovetop.
• Fried plantains are best served fresh but can be reheated in a hot skillet for 1‑2 minutes.

Frequently Asked Questions