White Rice with Cuban Style Black Beans and Sweet Plantains [Arroz con Frijoles Negros y Platanos]

Ingredients

• 15 ounces Canned Black Beans (drained and rinsed)
• 0.33 cup Tomato Sauce (use a low‑sugar variety)
• 4 pieces Olives (pitted, sliced)
• 1 leaf Bay Leaf (whole)
• 1 piece Small Potato (peeled and diced small)
• 4 ounces Salted Pork (cut into bite‑size pieces; can substitute with beef fat or bacon)
• 1 tablespoon Extra Virgin Olive Oil (for sautéing beans)
• 0.25 cup Cilantro (loosely packed, chopped; reserve some for garnish)
• 2 sprigs Fresh Oregano (leaves stripped)
• 1 small Onion (finely diced)
• 0.25 cup Green Bell Pepper (diced (about 1½ tbsp))
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• to taste Sea Salt
• 1 cup White Rice (rinsed)
• 1.33 cup Water (for rice)
• 0.5 cup Canola Oil (for frying plantains)
• 2 pieces Ripe Plantains (yellow‑black skin, peeled and cut into wedges)
• 1 piece Avocado (sliced for garnish)

Instructions

1. Prepare Sofrito

   Finely chop cilantro, oregano leaves, onion, green bell pepper, and mince the garlic. Mix together in a small bowl.

   Time: PT5M

2. Sauté Pork and Aromatics

   Heat 1 tbsp extra virgin olive oil in a large pot over high heat. Add the salted pork pieces and sauté 1 minute. Reduce heat to medium, add the diced onion and half of the sofrito, stirring until the onion becomes translucent (about 2 minutes).

   Time: PT5M

   Temperature: Medium

3. Build the Bean Base

   Add the remaining sofrito, minced garlic, tomato sauce, sliced olives, diced potato, and diced squash/pumpkin to the pot. Stir for 1 minute, then add the canned black beans, 1 bay leaf, 1 tsp ground cumin, and enough water (about 2 cups) to just cover the ingredients.

   Time: PT2M

   Temperature: Medium

4. Simmer the Beans

   Bring the mixture to a gentle boil, then lower to a simmer. Cook, uncovered, for 15‑20 minutes, or until the potatoes are tender and the beans are heated through. Taste and season with sea salt as needed.

   Time: PT20M

   Temperature: Low

5. Finish with Fresh Cilantro

   Turn heat to low, stir in the remaining chopped cilantro, and let the beans sit for another 2 minutes before removing from heat.

   Time: PT2M

   Temperature: Low

6. Cook the Rice

   Rinse 1 cup white rice until water runs clear. In a separate pot, heat 4 drops of olive oil over high heat, add the rice and toast for 1 minute. Add 1.33 cups water, bring to a boil, then reduce to medium, cover, and simmer for 10‑12 minutes until water is absorbed and rice is tender.

   Time: PT12M

   Temperature: Medium

7. Fry Sweet Plantains

   Heat 0.5 cup canola oil in a medium skillet over high heat. Add plantain wedges in a single layer; fry 2‑3 minutes per side until golden and caramelized. Transfer to the paper‑towel‑lined plate to drain excess oil.

   Time: PT5M

   Temperature: High

8. Plate and Serve

   Spoon a portion of rice onto each plate, top with a generous ladle of black bean stew, arrange fried plantain wedges on the side, and garnish with sliced avocado.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

98 g

Fat

15 g

Fiber

10 g

Ingredient Substitutions

• Instead of Canned Black Beans: Dry black beans (pre‑soaked)
• Instead of Tomato Sauce: Crushed tomatoes, Tomato puree
• Instead of Olives: Capers
• Instead of Bay Leaf: Dried thyme (smaller amount)
• Instead of Small Potato: Sweet potato, Yuca
• Instead of Salted Pork: Bacon, Pancetta, Beef tallow
• Instead of Extra Virgin Olive Oil: Canola oil, Vegetable oil
• Instead of Cilantro: Parsley
• Instead of Fresh Oregano: Dried oregano (1/2 tsp)
• Instead of Onion: Shallot
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Ground Cumin: Ground coriander
• Instead of Sea Salt: Kosher salt
• Instead of White Rice: Long‑grain rice, Basmati rice
• Instead of Water (for rice): Chicken broth for extra flavor
• Instead of Canola Oil: Vegetable oil, Peanut oil
• Instead of Ripe Plantains: Bananas (for sweet flavor, but texture differs)
• Instead of Avocado: Guacamole

Equipment Needed

• Large Pot
• Medium Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Colander
• Plate with Paper Towels

Critical Steps — Do Not Skip

• Sauté pork and aromatics without burning.
• Simmer beans just until potatoes are tender; overcooking can make beans mushy.
• Add fresh cilantro at the end to retain flavor.
• Use the correct rice‑to‑water ratio and keep the lid on for proper steam cooking.
• Fry plantains on high heat but watch closely to avoid burning.

Chef Tips from the Video

• Use a splash of chicken broth instead of water for the beans to deepen flavor.
• Toast the rice briefly before adding water for a nuttier aroma.
• Add a pinch of smoked paprika to the bean stew for a subtle smoky note if desired.

Troubleshooting

Storage

Refrigerator: Store beans and rice in airtight containers for up to 3 days.

Freezer: Beans stew freezes well for up to 2 months; reheat gently.

Room temperature: Plantains are best served fresh; keep at room temperature only for a few hours.

Make-Ahead Tips

• Prepare the bean stew a day ahead; reheat gently on the stove.
• Cook rice in bulk and store; reheat with a splash of water to restore fluffiness.
• Plantains are best fried fresh, but you can slice and refrigerate them for up to 4 hours before frying.

Frequently Asked Questions