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

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


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, unt