The Cuban Red Beans and Rice Recipe is a popular dish known for its rich flavors and simplicity. This traditional Cuban recipe combines red beans with rice, creating a hearty and satisfying meal. The dish is packed with essential nutrients and offers several health benefits.
Red beans, a key ingredient in this recipe, are an excellent source of plant-based protein, fiber, and complex carbohydrates. Protein is essential for building and repairing tissues, while fiber promotes healthy digestion and helps regulate blood sugar levels. Complex carbohydrates provide a steady release of energy, keeping you full and satisfied for longer periods.
A lot of great options are in this post!
24 Great Cuba Food and Cuban Recipes Choices
The combination of red beans and rice creates a complete protein source, making it suitable for vegetarians and vegans. This dish is also low in fat and cholesterol, contributing to heart health and weight management.
The Cuban Red Beans and Rice Recipe can be easily customized to suit individual preferences. It can be served as a main course, accompanied by grilled vegetables or a fresh salad. The flavors of the dish can be enhanced with the addition of spices like cumin, garlic, and oregano, giving it a distinct Cuban taste.
Aside from its delicious flavors and versatility, this recipe offers nutritional benefits that support overall well-being. It provides a good balance of macronutrients and essential vitamins and minerals. The combination of beans and rice offers a complete amino acid profile, supporting muscle growth and repair.
In conclusion, the Cuban Red Beans and Rice Recipe is a wholesome and nutritious dish that brings together the flavors of Cuba. With its combination of protein, fiber, and complex carbohydrates, it offers several health benefits. Whether enjoyed as a main course or a side dish, this recipe provides a satisfying and nourishing meal option.
How To Make Our Cuban Red Beans and Rice Recipe
Ingredients (8 Servings)
8 bacon slices
1 teaspoon olive oil
1 ½ cups chopped green bell pepper (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups diced yellow onion
1 teaspoon oregano
3 tablespoons vinegar
1 habanero pepper, quartered or 2 jalapeño peppers sliced lengthwise
2 teaspoons salt
3 cups parboiled white rice
1 ½ teaspoons ground cumin
½ teaspoon black pepper
1 bay leaf
2 cups water
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1 ham bone (shank end) with plenty of meat or 3 cups ham in chunks
4 strips bacon, chopped
1 pound dried small red beans
Sliced green onions (optional)
Instructions
1. Heat a large pot over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
a. Place the bacon slices in a single layer in the heated pot.
b. Cook the bacon until it turns crispy and brown.
c. Once cooked, remove the bacon from the pot and set it aside for later use.
2. In the same pot, add the olive oil, chopped onion, chopped green bell pepper, and minced garlic cloves. Cook until the vegetables are softened.
a. Pour the olive oil into the pot, making sure it coats the bottom evenly.
b. Add the chopped onion to the pot and sauté until it becomes translucent.
c. Stir in the chopped green bell pepper and continue cooking until it becomes tender.
d. Add the minced garlic cloves to the pot and cook for an additional minute, stirring continuously.
3. Stir in the tomato paste, diced yellow onion, oregano, vinegar, habanero pepper or jalapeño peppers, and salt. Cook for a few minutes to allow the flavors to meld together.
a. Add the tomato paste to the pot and mix it well with the other ingredients.
b. Stir in the diced yellow onion, ensuring it is evenly distributed in the pot.
c. Sprinkle the oregano over the mixture and mix it in.
d. Pour in the vinegar, making sure to scrape any bits stuck to the bottom of the pot.
e. Add the habanero pepper quarters or sliced jalapeño peppers to the pot.
f. Sprinkle the salt over the mixture, distributing it evenly.
4. Add the parboiled white rice, dried oregano, ground cumin, black pepper, bay leaf, water, and 2 cans of fat-free, less-sodium chicken broth. Stir well to combine.
a. Pour the parboiled white rice into the pot, ensuring it is evenly spread.
b. Sprinkle the dried oregano and ground cumin over the rice.
c. Add the black pepper, making sure it is evenly distributed.
d. Place the bay leaf into the pot, making sure it is submerged in the mixture.
e. Pour in the water, followed by 2 cans of fat-free, less-sodium chicken broth.
f. Stir the mixture thoroughly to combine all the ingredients.
5. Add the ham bone with plenty of meat or the ham chunks and chopped bacon. Stir well, then add the dried small red beans.
a. Place the ham bone with plenty of meat or the ham chunks and chopped bacon into the pot.
b. Stir the mixture well to incorporate the ham and bacon with the other ingredients.
c. Add the dried small red beans to the pot, ensuring they are evenly distributed.
6. Cover the pot and let the mixture simmer over low heat for about 2 to 3 hours, or until the beans are tender and the flavors have melded together.
a. Place the lid on the pot, ensuring it is tightly secured.
b. Reduce the heat to low and allow the mixture to simmer for 2 to 3 hours, checking occasionally and stirring gently.
c. Cook until the beans are tender and the flavors have melded together.
7. Serve the Cuban Red Beans and Rice hot, garnished with sliced green onions if desired.
a. Ladle the cooked Cuban Red Beans and Rice into serving bowls.
b. Optional: Sprinkle sliced green onions over the top for garnish.
Estimated Prep Time: 20 minutes
Cooking Time: 2-3 hours
Pots, Pan and Cooking Equipment Needed for the Cuban Red Beans and Rice Recipe
Large pot
Spoon or spatula for stirring
Lid for the pot
Skillet
Best Way to Store Leftovers From Cuban Red Beans and Rice Recipes
a. Transfer the leftovers to an airtight container to maintain freshness and prevent moisture loss.
b. Store the leftovers in the refrigerator to keep them at a safe temperature.
c. Use glass or plastic containers with tight-fitting lids to ensure the food stays well-preserved.
d. Label the container with the date and contents for easy identification.
e. Consume the leftovers within 3-4 days to maintain their quality.
f. To reheat, transfer the leftovers to a microwave-safe dish or heat them on the stovetop.
Tips and Tricks For Easier Creation
Soak the dried red beans overnight before cooking to reduce cooking time.
Use a parboiled white rice for a faster cooking process.
Prepare all the ingredients and have them readily available before starting the cooking process.
Adjust the spiciness level by adding or reducing the amount of habanero pepper or jalapeño peppers.
For a vegetarian version, omit the bacon and ham bone, and add extra vegetables or tofu for added flavor.
To add a smoky flavor, consider using smoked paprika or liquid smoke.
Experiment with additional seasonings like adobo seasoning or sofrito to enhance the taste.
Side Dishes and Desserts For the Cuban Red Beans and Rice
a. Grilled plantains
b. Avocado and tomato salad
c. Tostones (fried green plantains)
d. Cuban-style black beans
e. Yucca fries
f. Mojo-marinated chicken or pork
g. Cornbread
How To Serve the Cuban Red Beans and Rice
a. Scoop the Cuban Red Beans and Rice into individual bowls or plates.
b. Garnish with sliced green onions for added freshness and flavor.
c. Serve as a main course or as a side dish accompanied by your choice of protein or vegetables.
d. Pair with a squeeze of fresh lime juice for a tangy kick.
e. Serve with warm tortillas or crusty bread for a complete meal.
f. Enjoy this hearty and flavorful dish with family and friends!
Dietary Substitution For the Cuban Red Beans and Rice Recipe
1. Vegan Options for the Cuban Red Beans and Rice Recipe:
a. Substitute bacon slices with vegan bacon or tempeh strips.
b. Replace chicken broth with vegetable broth or water.
c. Omit the ham bone or ham chunks entirely or use plant-based alternatives like vegan ham or smoked tofu for smoky flavor.
d. Replace butterflied shrimp with marinated and grilled tofu or plant-based protein of choice.
e. Use vegetable oil instead of olive oil.
2. Gluten-Free Options for the Cuban Red Beans and Rice Recipe:
a. Ensure all ingredients, including bacon, tomato paste, and broth, are gluten-free certified.
b. Use gluten-free tamari or tamari substitute instead of regular soy sauce for marinating the shrimp.
c. Choose a gluten-free rice variety instead of parboiled white rice.
d. Use gluten-free oregano and cumin to season the dish.
e. Substitute regular flour tortillas with gluten-free tortillas or serve with gluten-free cornbread.
3. Vegetarian Options for the Cuban Red Beans and Rice Recipe:
a. Omit the bacon and use vegetarian-friendly alternatives like smoked paprika or liquid smoke for smoky flavor.
b. Replace chicken broth with vegetable broth or water.
c. Skip the ham bone or chunks and add more vegetables or vegetarian protein like tofu or seitan.
d. Substitute shrimp with marinated and grilled vegetables like bell peppers, zucchini, or eggplant.
e. Use vegetable oil instead of olive oil.
4. Mediterranean Diet Options for the Cuban Red Beans and Rice Recipe:
a. Use lean turkey bacon or turkey sausage as a healthier alternative to regular bacon.
b. Opt for whole grain rice instead of parboiled white rice.
c. Enhance the dish with Mediterranean herbs like thyme and rosemary in addition to oregano and cumin.
d. Replace bacon with grilled vegetables like artichokes or roasted red peppers for added flavor.
e. Serve with a side of Greek salad or marinated olives for a Mediterranean twist.
5. Keto Diet Options for the Cuban Red Beans and Rice Recipe:
a. Replace the rice with cauliflower rice or broccoli rice for a low-carb alternative.
b. Choose bacon that is free of added sugars and nitrates.
c. Use sugar-free tomato paste or tomato sauce.
d. Omit the beans or substitute with cooked and cooled black soybeans or edamame.
e. Use avocado oil instead of olive oil.
6. Heart Healthy Diet Options for the Cuban Red Beans and Rice Recipe:
a. Opt for lean turkey bacon or omit the bacon entirely.
b. Use low-sodium or homemade chicken broth to reduce sodium content.
c. Choose lean cuts of ham or omit the ham and use smoked paprika for a smoky flavor.
d. Replace white rice with brown rice or quinoa for added fiber and nutrients.
e. Use a minimal amount of salt and opt for low-sodium alternatives.
7. Paleo Options for the Cuban Red Beans and Rice Recipe:
a. Replace bacon with sugar-free and nitrate-free bacon or use coconut bacon.
b. Use homemade or no-added-sugar tomato paste.
c. Omit the beans entirely or substitute with roasted sweet potatoes or butternut squash.
d. Choose a paleo-friendly broth or use homemade bone broth.
e. Replace rice with cauliflower rice or sweet potato rice.
8. Low Carb Options for the Cuban Red Beans and Rice Recipe:
a. Use turkey bacon or turkey sausage as a lower-carb alternative to regular bacon.
b. Substitute rice with cauliflower rice or broccoli rice.
c. Choose low-sugar tomato paste or tomato sauce.
d. Omit the beans or use cooked and cooled black soybeans or green beans as a lower-carb substitute.
e. Use avocado oil or coconut oil instead of olive oil.
9. Whole 30 Options for the Cuban Red Beans and Rice Recipe:
a. Use sugar-free and nitrate-free bacon.
b. Choose compliant chicken broth or make homemade broth.
c. Omit the ham bone or chunks or use compliant bacon.
d. Substitute rice with cauliflower rice or butternut squash rice.
e. Use homemade tomato paste or sauce without added sugars.
10. Weight Watchers Options for the Cuban Red Beans and Rice Recipe:
a. Choose lean turkey bacon or turkey sausage for reduced points.
b. Use low-sodium or homemade chicken broth to reduce points.
c. Opt for lean cuts of ham or omit the ham and use smoked paprika for flavor.
d. Replace white rice with brown rice or reduce the portion size for fewer points.
e. Adjust portion sizes and track points for the shrimp and bacon.
11. Low Fat Options for the Cuban Red Beans and Rice Recipe:
a. Use turkey bacon or turkey sausage as a lower-fat alternative to regular bacon.
b. Use low-fat or homemade chicken broth to reduce fat content.
c. Choose lean cuts of ham or omit the ham and use smoked paprika for flavor.
d. Reduce the amount of oil used or use cooking spray instead.
e. Opt for lean proteins like skinless chicken breast or white fish instead of shrimp.
12. Vegetable Variations for the Cuban Red Beans and Rice Recipe:
a. Replace bacon with grilled or roasted vegetables like eggplant, zucchini, or bell peppers for smoky flavor.
b. Use vegetable broth instead of chicken broth for a vegetarian option.
c. Omit the ham bone or chunks and add more vegetables like carrots, celery, or mushrooms.
d. Serve the dish over a bed of steamed or sautéed greens like spinach or kale.
e. Add extra vegetables like corn, peas, or diced tomatoes to enhance the dish’s vegetable content.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Cuban Red Beans and Rice Recipe
What is the traditional origin of the Cuban Red Beans and Rice Recipe?
The Cuban Red Beans and Rice Recipe is a traditional dish originating from Cuba. It is a staple in Cuban cuisine and reflects the flavors and culinary traditions of the region.
Can I make the Cuban Red Beans and Rice Recipe without bacon?
Yes, you can make a bacon-free version of the Cuban Red Beans and Rice Recipe. Simply omit the bacon or use a vegetarian or vegan alternative like tempeh or vegan bacon strips for a similar smoky flavor.
Can I make the Cuban Red Beans and Rice Recipe without meat?
Absolutely! The Cuban Red Beans and Rice Recipe can be made without meat to suit vegetarian or vegan diets. You can skip the ham bone and use vegetable broth instead of chicken broth for a delicious plant-based version.
Can I use canned beans instead of dried beans in the Cuban Red Beans and Rice Recipe?
While dried small red beans are traditionally used in the Cuban Red Beans and Rice Recipe, you can use canned red beans as a time-saving alternative. Simply rinse and drain the canned beans before adding them to the recipe.
Can I adjust the spiciness level of the Cuban Red Beans and Rice Recipe?
Yes, you can easily adjust the spiciness level of the Cuban Red Beans and Rice Recipe to suit your taste. If you prefer a milder flavor, you can reduce or omit the habanero pepper or jalapeño peppers. Alternatively, if you enjoy more heat, you can add extra peppers or sprinkle some crushed red pepper flakes for an added kick.
Final Thoughts
In conclusion, the Cuban Red Beans and Rice Recipe is a delightful dish that brings together the rich flavors of red beans and aromatic spices with the satisfying texture of rice. This traditional Cuban recipe offers a versatile and nourishing option for a hearty meal.
The dish’s flavors are enhanced by the combination of ingredients like onions, garlic, bell peppers, oregano, and cumin, providing a taste that is both savory and aromatic. The smoky notes from bacon or alternative options add depth to the dish.
One of the remarkable aspects of the Cuban Red Beans and Rice Recipe is its versatility. It can be enjoyed as a main course, complemented by a variety of side dishes such as grilled vegetables, avocado and tomato salad, or even paired with proteins like chicken or pork.
From a nutritional perspective, this recipe offers several benefits. Red beans provide a good source of plant-based protein and fiber, aiding in satiety and promoting healthy digestion. The combination of beans and rice creates a complete protein source, making it suitable for vegetarian and vegan diets. Additionally, the dish can be adapted to specific dietary preferences, such as gluten-free, low-carb, or heart-healthy options, with simple ingredient substitutions.
The Cuban Red Beans and Rice Recipe is a delicious and nourishing meal that can be enjoyed by everyone. Its flavors, versatility, and nutritional advantages make it a wonderful addition to any dining experience. So why not gather your loved ones and savor the taste of this classic Cuban dish?
Cuban Red Beans and Rice Recipe
Equipment
- Large Pot
- Spoon or spatula for stirring
- Lid for the pot
- skillet
Ingredients
- 8 bacon slices
- 1 teaspoon olive oil
- 1 ½ cups green bell pepper about 1 medium chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups yellow onion diced
- 1 teaspoon oregano
- 3 tablespoons vinegar
- 1 habanero pepper quartered or 2 jalapeño peppers sliced lengthwise
- 2 teaspoons salt
- 3 cups white rice parboiled
- 1 ½ teaspoons cumin ground
- ½ teaspoon black pepper
- 1 bay leaf
- 2 cups water
- 14 oz. chicken broth fat-free, less-sodium , divided
- 1 ham bone shank end with plenty of meat or 3 cups ham in chunks
- 1 pound dried small red beans
- Sliced green onions optional
Instructions
Heat a large pot over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
- a. Place the bacon slices in a single layer in the heated pot.
- b. Cook the bacon until it turns crispy and brown.
- c. Once cooked, remove the bacon from the pot and set it aside for later use.
In the same pot, add the olive oil, chopped onion, chopped green bell pepper, and minced garlic cloves. Cook until the vegetables are softened.
- a. Pour the olive oil into the pot, making sure it coats the bottom evenly.
- b. Add the chopped onion to the pot and sauté until it becomes translucent.
- c. Stir in the chopped green bell pepper and continue cooking until it becomes tender.
- d. Add the minced garlic cloves to the pot and cook for an additional minute, stirring continuously.
Stir in the tomato paste, diced yellow onion, oregano, vinegar, habanero pepper or jalapeño peppers, and salt. Cook for a few minutes to allow the flavors to meld together.
- a. Add the tomato paste to the pot and mix it well with the other ingredients.
- b. Stir in the diced yellow onion, ensuring it is evenly distributed in the pot.
- c. Sprinkle the oregano over the mixture and mix it in.
- d. Pour in the vinegar, making sure to scrape any bits stuck to the bottom of the pot.
- e. Add the habanero pepper quarters or sliced jalapeño peppers to the pot.
- f. Sprinkle the salt over the mixture, distributing it evenly.
Add the parboiled white rice, dried oregano, ground cumin, black pepper, bay leaf, water, and 2 cans of fat-free, less-sodium chicken broth. Stir well to combine.
- a. Pour the parboiled white rice into the pot, ensuring it is evenly spread.
- b. Sprinkle the dried oregano and ground cumin over the rice.
- c. Add the black pepper, making sure it is evenly distributed.
- d. Place the bay leaf into the pot, making sure it is submerged in the mixture.
- e. Pour in the water, followed by 2 cans of fat-free, less-sodium chicken broth.
- f. Stir the mixture thoroughly to combine all the ingredients.
Add the ham bone with plenty of meat or the ham chunks and chopped bacon. Stir well, then add the dried small red beans.
- a. Place the ham bone with plenty of meat or the ham chunks and chopped bacon into the pot.
- b. Stir the mixture well to incorporate the ham and bacon with the other ingredients.
- c. Add the dried small red beans to the pot, ensuring they are evenly distributed.
Cover the pot and let the mixture simmer over low heat for about 2 to 3 hours, or until the beans are tender and the flavors have melded together.
- a. Place the lid on the pot, ensuring it is tightly secured.
- b. Reduce the heat to low and allow the mixture to simmer for 2 to 3 hours, checking occasionally and stirring gently.
- c. Cook until the beans are tender and the flavors have melded together.
Serve the Cuban Red Beans and Rice hot, garnished with sliced green onions if desired.
- a. Ladle the cooked Cuban Red Beans and Rice into serving bowls.
- b. Optional: Sprinkle sliced green onions over the top for garnish.
