Black Beans and Rice are served as a side with basically every Cuban meal. Growing up we would eat them with mojo pork chops or a cuban steak. They’re also great just on their own or with some plantains. I like to put the leftovers on tacos or in salads too!

Print Recipe

Black Beans and Rice

Easy Cuban style black beans.

Course

Sides

Cuisine

Cuban

Keyword

Beans

Cook Time

30 Minutes

Servings

sides

Ingredients

• 1 Small Yellow Onion cut into tiny pieces
• 1 Tablespoon Butter
• 1 15.25 oz can Black Beans
• 1 2oz jar Diced Pimentos
• 1 Cup mojo
• 1/2 Cup Sofrito
• 1/4 Cup White Wine something dry and cheap

Course Sides Cuisine Cuban Keyword Beans Cook Time 30 Minutes Servings sides Ingredients 1 Small Yellow Onion cut into tiny pieces 1 Tablespoon Butter 1 15.25 oz can Black Beans 1 2oz jar Diced Pimentos 1 Cup mojo 1/2 Cup Sofrito 1/4 Cup White Wine something dry and cheap

Instructions

1. Cut the onion into tiny pieces. Place the butter in a medium sized pot to melt and add onions. Cook until translucent, about 5 minutes.
2. Add the rest of the ingredients and stir to combine. Bring to a boil and then simmer for at least 15 minutes, or until the beans are soft and cooked through.

Recipe Notes

The longer this cooks/sits the better it tastes. I like to make the beans the day before and reheat them for the best tasting beans.