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How to make Cuban Black Beans and Rice

Updated on February 23, 2015
5 stars from 15 ratings of Black Beans and Rice

It ain't a Cuban dish if it doesn't have rice and beans in it. In the Cuban culture, this is often called Arroz con Congri. If your looking for comfort food or just a traditional Cuban meal this is it!

My grandmother's secret Cuban Black Beans and Rice recipe!
My grandmother's secret Cuban Black Beans and Rice recipe!

Cook Time

Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Serves six people


  • 2 cups rice, uncooked
  • 1/2 pound black beans, dried
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 5 cloves garlic, minced
  • 3 teaspoons cumin
  • 3 teaspoons oregano
  • 1 bay leaf
  • cilantro, chopped
  • 1/4 cup vegetable broth, optional
  • 1/4 cup chicken broth, optional
  • olive oil
  • sea salt, to taste
  • black pepper, to taste


  1. In a pot add black beans and cover with water. You can boil them for faster cooking or just cook them on low for a few hours until tender.
  2. Preheat oven to 400 degrees.
  3. Wash and drain uncooked rice and set aside.
  4. In a skillet add olive oil and sauté the onions and green peppers on medium heat. Add garlic and sauté for another minute and set aside.
  5. Poor 2 cups of the uncooked rice in a oven baking pan and mix 4 cups of cooked black beans and its stock. Add the vegetables that were sautéed, bay leaf, chicken stock, vegetable stock, oregano, turmeric, ginger, cumin, cilantro, sea salt, and pepper to taste. Cover with aluminum paper and cook in a preheated oven at 400 degrees for 1 hour. Then mix rice and beans and cover and cook for another 15 minutes. Then cook uncovered in the oven for 10 minutes. Take out of oven and drizzle olive oil on top of the rice and beans for the finishing touch ;)

Do you like rice and beans?

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    • profile image

      Awesome 16 months ago


    • profile image

      Pito 4 years ago


    • titi6601 profile image

      titi6601 5 years ago

      Randy M, I add the ginger to the recipe because its very healthy for your body. I try tot use that spice in everything I can. I have also made this recipe in a frying pan. However, I like my rice and beans a bit dry. It gives it a a different flavor by baking this dish. I heard they make this for breakfast in Costa Rica from my Costa Rican friends and families. I love to have the rice and beans for breakfast with eggs. It's my favorite breakfast! Thank you for stopping by and sharing your comments. They are very much appreciated!

    • Randy M. profile image

      Randy McLaughlin 5 years ago from Liberia, Costa Rica

      This differs quite a bit from Gallo Pinto, which I have written a Hub on. Costa Ricans would never put ginger or cumin in their recipe, but I believe I would try the cumin, since it is one of my favorite spices. Also, they don't bake it, it is done in the frying pan (sarten). Thanks for some ideas, I may make a totally different Gallo Pinto one day!

    • CarNoobz profile image

      CarNoobz 5 years ago from USA

      Heck YEAH I like beans and rice! That was a staple growing up in Southern California. I was never into black beans back then, was pintos all the way. Only lately have my wife and I been digging those black beans. They've definitely got a stronger flavor than pinto beans, but with the other stuff added in it's really good.

    • profile image

      Phoebe Pike 5 years ago

      This actually sounds awesome.


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