Cuban-Style Black Beans and Rice

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I have watched the popularity of black beans soar over the past ten years and I couldn’t be happier to see the people I care for eating and enjoying these protein-, fiber-, and iron-packed beans.


  • 1 pound organic black beans, about 2 cups, picked over for stones
  • 3 tablespoons extra-virgin olive oil, Spanish or other
  • 3 medium green bell peppers, seeded and coarsely chopped
  • 8 cloves garlic, finely chopped
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1⅓ cups organic long grain brown rice
  • 2 tablespoons organic flax oil


    Rinse the beans. Place them into a large heavy pot. Add 4 quarts of water, the olive oil, peppers, garlic, and bay leaf. Cover and bring to a boil over high heat. Once it reaches a boil in about 25 minutes, lower the heat to medium and cook at a medium boil, stirring occasionally, for about 1 hour, until crisp-tender. Carefully scoop out about half of the beans from the pot and place them into the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until fairly smooth. Return the beans to the pot. Add salt and pepper, and the brown rice. Cover and cook at a medium boil, stirring occasionally for about 20 minutes, then remove the cover and continue cooking uncovered for about 35 minutes, until the rice and the beans are tender soft and the liquid has reduced to about 1 inch above the beans and rice. Remove from the heat. Stir in the flax oil. Taste for seasonings.