Classic Cuban black beans with rice, slow-cooked in spices, peppers, and garlic for hearty, authentic flavor.
# What You'll Need:
→ Beans and Vegetables
01 - 2 cups dried black beans, rinsed and picked over
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 4 cloves garlic, minced
06 - 1 bay leaf
→ Seasonings
07 - 1 teaspoon ground cumin
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt, plus more to taste
12 - 1 tablespoon apple cider vinegar
→ Liquids
13 - 5 cups water or low-sodium vegetable broth
→ Rice
14 - 2 cups long-grain white rice, rinsed
15 - 3 cups water
16 - 1/2 teaspoon salt
→ Garnishes (Optional)
17 - 1/4 cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
# How to Make It:
01 - In a slow cooker, combine the rinsed black beans, chopped onion, diced green and red bell peppers, minced garlic, bay leaf, ground cumin, dried oregano, smoked paprika, black pepper, and salt.
02 - Pour in the water or vegetable broth and stir to ensure all ingredients are well combined. Cover the slow cooker.
03 - Cook on the low setting for 6–8 hours, or until the black beans are exceptionally tender.
04 - Carefully remove and discard the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning with additional salt if necessary.
05 - Approximately 30 minutes before the beans are expected to finish cooking, prepare the rice. In a medium saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a rolling boil. Add the rinsed rice, stir briefly, reduce the heat to low, cover tightly, and simmer for 18–20 minutes, or until all the water has been absorbed and the rice is tender. Fluff the rice with a fork.
06 - Serve generous portions of the slow-cooked black beans over a bed of the prepared rice. Garnish with fresh cilantro and lime wedges, if desired.
