Red Beans and Rice

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is the popular rice and bean dish of the eastern part of the island, a speciality of Santiago de Cuba.


  • 1 oz. lard
  • 1 medium onion, finely chopped
  • 1 clove


Heat the lard in a heavy, covered casserole or saucepan, add the onion and garlic, and sauté until the onion is tender but not browned. Add the pepper and tomatoes and cook, stirring, until the mixture is thick and well blended. Season to taste with salt and pepper. Stir in the beans, mixing well. Add the rice and water, mixing lightly. Cover and cook over very low heat until the rice is tender