Cuban Black Beans and Rice

Cook time 1.5 Hours
Servings 6


1 cup dried black beans, rinsed and soaked overnight
2 cups chicken stock
2 cups water
1 onion, studded with 2 cloves
1 carrot, peeled
1 green capsicum, cut in half and seeds removed
3 clove of garlic, bruised
3 sprigs oregano
1 bay leaf
2 tbs. olive oil
1 onion, finely chopped
200g piece of bacon or speck, cut into lardons
1 tsp. cumin
1 cup of medium or long grain rice, rinsed 3 times under cold water
Coriander & lime to garnish

Cuban Black Beans and Rice


Place the beans, chicken stock, water, onion, carrot, capsicum, garlic, oregano and bay leaf in a large pot. Bring to the boil and then turn down to simmer for 1 hour or until the beans are just cooked. Drain the beans, reserving the liquid and the capsicum. Pre-heat the oven to 180C. Heat oil in an ovenproof casserole pot and sauté the onion, bacon and capsicum. Cook until the onion starts to soften then add the cumin. Toast for 3 minutes before adding the rice. Stir to coat the rice in the onion mixture then add the beans and 2 cups of the cooking liquid. Season well with salt and pepper and bake in the oven for 25 – 35 minutes or until the rice has absorbed and all the liquid and is fluffy. Add the coriander and a squeeze of lime.