Cuban Rice and Beans Recipe (Arroz con Frijoles Negro)

Ingredients

• 75 ggreen pepper, diced
• 75 gyellow onion, diced
• 2 clovesgarlic, minced
• 340 gdried black beans
• 240 mlwater
• 15 mlextra-virgin olive oil
• 15 mlred wine vinegar
• 10 ggranulated sugar
• 2.5 mldried oregano
• 2.5 mlground cumin
• 2.5 mlsalt
• 1.25 mlblack pepper
• 1bay leaf
• 185 gwhite rice, washed and rinsed thoroughly
• 475 mlwater
• 22.5 mlvegetable oil
• 2.5 ml or moresalt, to taste

Instructions

1. 1

   Soak the beans

   Put the dried black beans in a pot with 710 ml of water and leave them to soak overnight.

2. 2

   Cook the beans

   The next day, drain the beans and add 1.2 litres of fresh water. Bring to a boil and cook for 60 minutes, stirring often. Keep an eye on the water level so the beans do not dry out; add 240 ml of water if they are absorbing it too quickly. Once softened, drain the beans, transfer them to a bowl and set aside.

3. 3

   Soften the vegetables

   In a saucepan, sauté the green pepper, onion and garlic over medium heat for 5 minutes, until softened.

4. 4

   Combine the beans

   Add the softened black beans, 240 ml water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, black pepper and bay leaf. Stir together and bring to a boil.

5. 5

   Simmer the beans

   Cover the pan, turn the heat to low and cook for 20 minutes, until the beans have a thick, silky, creamy consistency. Taste and adjust the seasonings if needed.

6. 6

   Cook the rice

   Meanwhile, put the rice, 475 ml water, vegetable oil and salt in a large saucepan and bring to a boil. Reduce the heat to low, cover and simmer for about 15 minutes, until the rice is tender and the water has been absorbed. Take the pan off the heat and leave it covered for 5 minutes without opening the lid, then fluff the rice with a fork.

7. 7

   Serve the dish

   Spoon the cooked black beans over the white rice and serve.

What is arroz con frijoles negro?

Arroz con frijoles negro is a Cuban combination of rice and black beans, served together as a filling side or a simple main. Rice and beans are common across many cuisines, and Cuban versions often build flavour with aromatics and seasonings.

This version cooks the beans until creamy, then serves them over separate, fluffy rice. Vinegar and a touch of sugar bring a bright, rounded contrast to the earthy beans.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 4g protein, 43g carbs, 9g fat.

Most of the carbohydrates in a serving come from the white rice and beans, while the olive and vegetable oils contribute most of the fat. The beans provide some protein; pair the dish with a protein-rich main or add vegetables alongside it for a more balanced plate.

Why start with dried beans?

Dried beans need an overnight soak followed by a separate cooking stage before they are ready for the seasoned sauce. This method gives you control over their tenderness and helps them absorb the flavours added later.

Check the pot while they cook: the beans should stay covered with water and become soft enough to bite before you drain them.

Build the flavour base

Pepper, onion and garlic: sauté these first until softened, rather than browned, to make a savoury base for the beans.

Seasonings: olive oil, red wine vinegar, sugar, oregano, cumin, pepper and bay leaf give the sauce its balance. Stir them in with the cooked beans so the flavours mingle as everything simmers.

Get the creamy texture

Keep the bean pan covered over low heat for the full 20 minutes, checking that it is simmering gently rather than boiling hard. The sauce should turn thick and silky while the beans remain tender.

If it seems too loose, allow it to simmer a little longer; if it thickens too much, adjust carefully with a little water. Taste at the end and adjust the seasoning.

Keep the rice fluffy

Use thoroughly rinsed rice and leave the lid on while it simmers. Once the water is absorbed, let the rice stand off the heat for 5 minutes before opening the pan.

Fluff it gently with a fork just before serving. Avoid stirring it during cooking, which can make the grains sticky or mushy.

Plan the timing

The overnight soak is the main reason this recipe takes a long time from start to finish. You can soak the beans ahead, then cook them and make the rice on the day you plan to serve the dish.

The rice cooks during the final stage of the bean preparation, so both parts can be ready close together. Serve the beans over the rice while warm.

What to serve alongside

Serve this as a side with a savoury main, or make it the centre of a simple meal. For a more varied plate, add a green salad or cooked vegetables.

The recipe already combines rice and beans, so toppings or sides can add crunch, freshness or extra flavour without changing the basic preparation.

Recipe notes & tips

• Soak the beans overnight so they are ready for the next day's cooking.
• Stir the beans as they cook and add the specified extra water if they are absorbing liquid too quickly.
• Check that the beans are tender before draining them and adding the sauce ingredients.
• Keep the rice covered during simmering and while it rests off the heat.
• Taste the beans after simmering and adjust the seasoning before serving.

Variations

• Add fresh herbs: Finish the beans with chopped herbs for a fresh note.
• Adjust the vinegar: Use slightly less or more red wine vinegar to suit your taste.
• Change the rice: Serve the beans with brown rice, adjusting its cooking according to the packet.
• Add a fresh side: Pair the dish with sliced avocado or a crisp salad.
• Make it a fuller meal: Serve with a protein-rich main alongside the rice and beans.

Common mistakes to avoid

• Letting the beans dry out: Check their water level during the 60-minute cook and add 240 ml if needed.
• Draining beans too early: Make sure they are softened before removing them from the cooking water.
• Cooking the sauce too fiercely: Keep it covered over low heat so the beans simmer gently.
• Opening the rice lid too soon: Leave it covered for the full 5-minute rest after cooking.
• Stirring rice while it cooks: Keep the lid on and fluff the finished rice with a fork instead.

How to store

Cool leftovers promptly and store the rice and beans in separate airtight containers in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the beans have thickened or the rice seems dry.

Frequently asked questions