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Cuban Red Beans and Rice Recipe

Cuban Red Beans and Rice Recipe

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 People
Course: Main Course, Side Dish
Cuisine: Cuban
Calories: 383
Ingredients Equipment Method Notes

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

Equipment

  • Large Pot
  • Spoon or spatula for stirring
  • Lid for the pot
  • skillet

Method
 

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.
  1. a. Place the bacon slices in a single layer in the heated pot.
  2. b. Cook the bacon until it turns crispy and brown.
  3. 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.
  1. a. Pour the olive oil into the pot, making sure it coats the bottom evenly.
  2. b. Add the chopped onion to the pot and sauté until it becomes translucent.
  3. c. Stir in the chopped green bell pepper and continue cooking until it becomes tender.
  4. 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.
  1. a. Add the tomato paste to the pot and mix it well with the other ingredients.
  2. b. Stir in the diced yellow onion, ensuring it is evenly distributed in the pot.
  3. c. Sprinkle the oregano over the mixture and mix it in.
  4. d. Pour in the vinegar, making sure to scrape any bits stuck to the bottom of the pot.
  5. e. Add the habanero pepper quarters or sliced jalapeño peppers to the pot.
  6. 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.
  1. a. Pour the parboiled white rice into the pot, ensuring it is evenly spread.
  2. b. Sprinkle the dried oregano and ground cumin over the rice.
  3. c. Add the black pepper, making sure it is evenly distributed.
  4. d. Place the bay leaf into the pot, making sure it is submerged in the mixture.
  5. e. Pour in the water, followed by 2 cans of fat-free, less-sodium chicken broth.
  6. 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.
  1. a. Place the ham bone with plenty of meat or the ham chunks and chopped bacon into the pot.
  2. b. Stir the mixture well to incorporate the ham and bacon with the other ingredients.
  3. 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.
  1. a. Place the lid on the pot, ensuring it is tightly secured.
  2. b. Reduce the heat to low and allow the mixture to simmer for 2 to 3 hours, checking occasionally and stirring gently.
  3. 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.
  1. a. Ladle the cooked Cuban Red Beans and Rice into serving bowls.
  2. b. Optional: Sprinkle sliced green onions over the top for garnish.

Notes

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.