Cuban-Style Black Beans with Rice and Plantains Recipe | Vegetarian Times Skip to main content

Cuban-Style Black Beans with Rice and Plantains

Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer. 



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1 cup uncooked instant brown rice
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2 Tbs. vegetable oil
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2 firm, ripe plantains, peeled and cubed
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1 large yellow onion, diced
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1 green pepper, seeded and diced
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1 vegetable bouillon cube, dissolved in 1 cup water
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2 15.25-oz. cans black beans, drained and rinsed
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1 tsp. ground cumin
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½ large red onion, chopped for garnish
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½ cup snipped cilantro leaves for garnish
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1 bunch thinly sliced scallions for garnish


1. Cook rice according to package directions, and set aside.

2. Meanwhile, heat 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.

3. Heat remaining 1 Tbs. oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt, and pepper, and cook 5 minutes more, or until beans are heated through.

4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro, and scallions.

Nutrition Information: 

12 g
Total Fat: 
6 g
Saturated Fat: 
0.5 g
62 g
0 mg
610 mg
13 g
12 g
Serves 4

Comments on this Recipe

I'm always looking for new beans & rice recipes and this is now near the top of our go to list. It was fantastic with the plantains. Very filling and even better topped with a little hot sauce.

Ya think that the Sodium level is a bit high for this healthy recipe????? Yum! Thanks for the inspiration - this was a very nice dish.

I just made this dish for my family and we loved it! The savory beans and onion combined with the sweet plantains was delightful. My children loved it. I think that this is a recipe that we will make again.

I made this dish for my family when my parents were coming over for dinner. My kids and I loved it, but my parents (non-vegetarians) did not care for it much. I think it might be an acquired taste, but it was certainly tasty!

Even a low-sodium diet allows about 600 mg of sodium per meal. The sodium would be even less if you cook your own black beans in unsalted water.

I love it! I used very ripe plantains. great dish!

I really liked this, and I loved the low fat!

Hubby and I loved it!! Very satisfying yet not overly filling :) I substituted Israeli Couscous for the rice. I don't really understand why the picture shows the plantains cut like that though, the recipe calls for them to be cubed.

You lost me at instant brown rice.

Recipe BLack Beans

Gluten free vegan

the sodium level can be modified Jeff... its up to YOUR taste standards... recipe was good and quite a tasty treat came out of this recipe with a few modifications

I am Cuban, and while this looks pretty accurate, there are just a few tips to make it more authentic if that's what you're looking for. First off, you will want long grain white rice, cooked wit olive oil and a dash of salt. Secondly, your plantains should be pitch black when you buy them, and fried with an inch of oil in the pan until almost burned. This recipe is more of a healthier adaptation Of traditional Cuban food, which mostly consists of fried pork. Even the traditional beans have a ham hock and lard! Just one more hint to make the onion: add the green pepper and onion in a food processor to get the best texture. Que disfruten!

This was nice, but not very exciting. It would be much better if the plantains had more flavor, which might have been my fault. My plantains were not very ripe at all, and had almost no flavor. I wish I had followed Yolanda's advice (and cooked black plantains in an inch of oil until almost burned) to make it better.