Cuban Black Beans And Rice

No Cuban meal is complete without it…

Like fried plantains, black beans and rice is a staple as a side for Cuban meals. Though, really, we’ve been known to chow down on a plate of this delicious mix all on its own. It’s earthy, meaty, and filling – what’s not to love?

There’s a little extra kick to this recipe – in the form of paprika. It’s a mild heat for chiliheads, but it adds just enough oomph to bring this Cuban side dish to spicy life. 

Cuban Black Beans And Rice

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes


  • 1 pound dried black beans
  • 2 cups cooked long-grain rice
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 slice cooked bacon crumbled
  • 2 cloves garlic minced
  • 6 cups water
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 leaves bay
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper


  • In a soup pot over high heat, add the black beans and cover them with water. Boil the black beans for 2 minutes.
  • Remove the pot from the heat, and allow the beans to soak in the water for 1 hour.
  • Drain the beans, then place them back in the soup pot and pour the 6 cups of water over the beans. Place to the side over low heat.
  • In a sauté pan over medium heat, and the olive oil, then cook the chopped onions, bell peppers, and garlic until the onions are translucent (approximately 5 minutes).
  • Transfer the pepper/onion mix into the soup pot with the beans and water. Add the bacon, bay leaves, salt, pepper, and paprika. Turn the heat to high and bring the mix to a boil, then lower heat to low, cover the soup pot, and simmer the beans for 2 hours, or until the beans are tender. Add additional water as needed.
  • Remove from heat and stir in the rice wine vinegar.
  • Serve with rice.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on August 17, 2019 to include new content.
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