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You are here: Home » Kosher (All)

Black Beans and Rice with Plantains

Jan 25, 2018 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 4 reviews

This big bowl of Black Beans and Rice with Plantains is a delicious, quick, easy, gluten-free dinner, It's full of fiber, and constitutes a complete protein for vegans and even meat eaters.

A large white bowl with black beans and rice with plantains, topped with mango slices, two lime slices, hot pepper slices and cilantro

This sweet and filling dish starts with a base of onions, garlic, and roasted peppers (save time by using roasted peppers in a jar) to create a flavor profile that allows the creamy smoothness of black beans to shine. 

And, thanks to the availability of organic or salt-free beans canned beans today, you can easily use canned black beans to save time without sacrificing flavor.  The addition of sweet plantains, cumin, turmeric, and chili powder adds incredible depth to this dish.

Our recipe is inspired by Cuban black beans and rice. Adding a Latin ingredient like plantains makes this recipe different and unique. An authentic Cuban black bean and rice recipe use ham or sausage, but our vegan version of course does not, It is still really delicious, you should give it a try.

Diced roasted red peppers, jalapeno peppers, onions, plantains and garlic, and a bowl of black beans on a wooden cutting board

Ingredients for Black Beans and Rice

  • Onion.
  • Garlic Cloves.
  • Jalapeno Pepper. Add optional heat.
  • Semi-ripe Plantain. You can substitute with sweet potatoes if you prefer.
  • Jarred Roasted Red Peppers. You can roast your own peppers, or use fresh red bell pepper; just note that the cooking time will be longer if you use fresh ones.
  • Black Beans. Black beans are one of the sweetest beans available, making them a great choice to introduce to children or adults that want to eat more plant-based protein. Great benefit -- the beans swim in their own sauce.  Try mashing some of the beans against the side of the pot to create a rich, silky sauce that can be used to spoon over rice. We used canned beans for this recipe. If you have the time to soak and cook your own beans, it makes this dish even tastier.
  • Herbs and Spices: Turmeric, chili powder, salt, cilantro.
  • Cooked Rice. You can use basmati rice, jasmine rice, or long-grain rice. For extra protein, you may want to substitute quinoa for the rice or try substituting zucchini noodles for an even lighter dish. Our family loves to top baked sweet potatoes with black beans – they are a fun and vibrant dish that will have your family asking for more.

Tools You May Need

A Deep Skillet for which you have a lid: This kind of cooking pan is extremely versatile and will help you make many one-dish meals in the kitchen.

How to Make Black Beans and Rice

There are two ways to make traditional black beans and rice. You can make Arroz Congri - which is rice and beans cooked together. Or you can make Arroz con frijoles, which are rice and beans cooked separately but served together. In our recipe, we are making arroz con frijoles.

To begin, preheat a large deep skillet with olive oil in it. You need a skillet that has a lid. Once it is hot, add the diced onion, garlic, and jalapeño pepper. Next, add the plantains, roasted red peppers, beans with their liquid, cumin, turmeric, chili powder, and salt. Boil, cover, reduce the heat, and simmer for 20-25 minutes until the plantains are very tender. Stir frequently. Add the fresh cilantro and mix it all well. Serve. Garnish each plate with a fresh sprig of cilantro and fresh mango, if desired.

Black beans, plantains, roasted red peppers, jalapeno peppers and onions in a large deep skillet

Recipe Tips and Notes

Some shortcuts to prepare these black beans and rice even faster:

  • Use frozen chopped onions and jarred minced garlic.
  • Use canned diced green chiles instead of jalapeño peppers
  • Buy pre-cooked brown rice, white rice, or quinoa. These come in microwaveable bags with frozen vegetables at your local market. Or make it one day ahead.
  • Add black pepper, cayenne pepper, oregano, or lime juice to your beans for variety, depending on your preference. If you include oregano, eliminate the cilantro.
  • Estimate ½ cup of cooked rice with ½ cup of beans per person when it is served as a side and ½ cup or more of cooked rice and 1 cup of black beans when it is served as a main dish.
  • Top with cotija cheese or cheddar cheese if desired.
  • Crumble our cooked tempeh bacon on top for a nice flavor addition.

FAQ

How do I store black beans and rice?

Keep our leftovers in the fridge for up to five days. Use an airtight container.

Can you freeze it?

Yes. You can freeze cooked black beans and rice. Make individual servings of the dish to freeze for fast lunches.

Can you reheat black beans and rice?

Yes. Reheat your leftovers in the microwave or a hot skillet. Stir microwaved foods to avoid burning hot pockets.

Do beans need to be soaked prior to eating?

Canned beans do not need to be soaked prior to eating or cooking. Dry beans need to be soaked prior to cooking.

Do you need to drain the liquid out of the cooked beans before you add it to the rice?

No. Leave the liquid from the can in with the beans and put all of it into the skillet. Beans tend to clump in the can, so use a small spatula to scrape it out or a little water to loosen it.

Do you prefer dried or canned beans?

I find this recipe so much easier with a can of pre-cooked beans. If you have the time to soak and cook your own beans, it makes this dish even tastier.

Do canned beans need to be boiled?

No, canned beans do not need to be boiled. They can technically be eaten straight out of the can. The flavor is much improved when hot.

More black bean recipes

  • Black Bean Soup
  • Quinoa Salad with Black Beans
  • 30 Minute Black Bean Chili

A Celebration of Cuba’s Tropical Cuisine

It seems like Cuba comes in and out of the news these days.  Whether it’s vacationing celebrities, budget tourists, or Hollywood films celebrating the island’s collection of 1950s Chevy’s, today we can find the vibrancy and passion of the Cuban people on full display.

Black beans and rice is one of Cuba’s most iconic and best-loved dishes, and we’ve created a delicious, quick, and easy vegan dinner version of this delicious Caribbean dish, that is gluten-free, full of fiber, and constitutes a complete protein for vegans. 

A large white bowl with black beans and rice with plantains, topped with mango slices, two lime slices, hot pepper slices and cilantro on a round wooden board, wit htwo silver spoons on the left side, and a small wooden board with lime wedges and a pepper slice in it

What Are Plantains?

Plantain – Banana’s Versatile Cousin

Plantains look like large bananas with tough skins and can be found in most vegetable markets near the potato and onion sections.  They can be boiled and mashed, sliced thin and fried, or added to a soup.  Look for dark, softer plantains whose sugars have slightly fermented and will make the most delicious sweet maduros.  To open, score the sides of the plantain and peel back the tough outer layer without cutting into the fruit.  The plantain will feel starchier than an average banana.

An overhead view of four plantains lined up

Once peeled, slice into ½” rounds, or cut along the diagonal into 1” pieces.  Fry in hot oil until lightly browned, then dry on a paper towel and sprinkle lightly with salt.  The plantains can be reheated in an oven on low heat.  You may also want to try some other plantain recipes like our Burrito Bowl with Tomatillo Salsa or our Tostones.

An overhead view of a plate of cooked golden fried plantains

Top Ways to Serve Up Black Beans and Rice

Our black beans and rice can be topped with a variety of delicious and colorful toppings including:

  • mango slices
  • fresh diced tomatoes
  • scallion rounds
  • avocado slices
  • fresh chopped cilantro or parsley
  • lime wedges
  • toasted pumpkin seeds.

Not relegated to just a side dish, black beans, and rice makes a beautiful meal when served with a fresh arugula salad. But if you really want to wow your guests, serve them alongside our Persimmon Fennel Salad and Jalapeño Lime Spritzer or this Mojito.  The combination of vegetables and fruits is at once simple, fragrant, satisfying, and absolutely delicious! In the U.S., this dish is often served alongside tacos and enchiladas.

A large white bowl with black beans and rice with plantains, topped with mango slices, two lime slices, hot pepper slices and cilantro on a round wooden board, wit htwo silver spoons on the left side, and a small wooden board with lime wedges and a pepper slice in it

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Black Beans and Rice with Plantains


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5 from 4 reviews

  • Author: Vicky & Ruth
  • Total Time: 45 minutes
  • Yield: 5 cups black beans
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Description

This big bowl of Black Beans and Rice with Plantains is  a delicious, quick and easy dinner, that is gluten-free, full of fiber, and constitutes a complete protein for vegans and non-meat eaters


Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced small (optional)
  • 1 semi ripe plantain, diced ( you can substitute sweet potatoes)
  • 12oz jarred roasted red peppers, diced ( you can also use a fresh red bell pepper, jut note that the cooking time will be longer)
  • 2-15oz cans organic black beans, with their water
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon prepared chili powder
  • ½ teaspoon salt
  • 1 cup fresh chopped cilantro


Instructions

  1. Heat the olive oil in a large deep skillet with a lid. Add the diced onion, garlic and jalapeño pepper.  Cook for 5 minutes or until the onions are translucent
  2. Add the plantains, roasted red peppers, beans (with their water), cumin, turmeric, chili powder and salt. Bring to a boil, cover, reduce the heat and simmer for 20-25 minutes, or until the plantains are very tender
  3. Add cilantro and mix well
  4. Serve over brown rice, quinoa, zucchini noodles or baked sweet potatoes

Notes

Some shortcuts to prepare these black beans and rice even faster:

  • Use frozen chopped onions and jarred minced garlic.
  • Use canned diced green chiles instead of jalapeño peppers
  • Buy pre cooked brown rice or quinoa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 1 cup black beans and ½ cup brown rice
  • Calories: 377
  • Sugar: 10
  • Sodium: 890
  • Fat: 4
  • Saturated Fat: 0.7
  • Unsaturated Fat: 2.7
  • Trans Fat: 0
  • Carbohydrates: 73
  • Fiber: 14.5
  • Protein: 14
  • Cholesterol: 0

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Everly

    March 05, 2018 at 6:47 am

    Delicious!! I made this dish twice already

    Reply
    • Vicky & Ruth

      March 05, 2018 at 11:44 am

      Thank you Everly, we are so happy you are enjoying the Black beans and rice with plantains.

      Reply
  2. Debbie H

    April 09, 2021 at 12:38 pm

    Loved it. Definitely use plantains, mostly ripe if you like the sweetness. The flavor combination is wonderful. Thanks for the recipe.

    Reply
  3. Megan

    January 22, 2022 at 11:59 pm

    Reply
  4. Diana Pizarro

    February 15, 2022 at 9:58 am

    Thank you for your recipe, being Cuban I appreciate whenever someone writes about our delicious cuisine. However, you need to stop glamorizing Cuba as a paradise, yes, for tourists and celebrities it might be, but did you know that the average Cuban has to struggle day in and day out to put food on the table for their families? Many of them have give their children sugar water to stop hunger pangs. Rice, beans, plantains and all the wonderful ingredients that you list are but a quimera to the average Cuban.

    Reply
    • Vicky and Ruth

      February 15, 2022 at 12:00 pm

      Thank you so much for your feedback, Diana. We didn't mean to be offensive. Our apologies.

      Reply
    • Ramos Ramos

      May 16, 2022 at 4:23 pm

      Diana, please chill out…it’s not that serious there are poor parts of every country. As blessed as the US has been in the past there are still hungry and homeless people so that is not unique to Cuba. Enjoy life and stop nitpicking please, don’t give Cubans a bad rep of that entitlement sense that every non American seems to want. Again, I understand but I don’t think your comment was necessary. We all have the news and social media and can clearly see the poverty. We are not dumb. Thanks and have a blessed day.

      Reply
  5. Linda FOX

    February 15, 2022 at 7:41 pm

    This recipe is so great and easy! Loved the description, gave me a tru visual .. felt like I was in Cuba.

    Reply
    • Vicky and Ruth

      February 16, 2022 at 2:57 pm

      Thank you Linda!

      Reply
  6. Susan

    April 15, 2025 at 11:11 pm

    I seriously have no words to adequately express how much I love this dish. It's firing on all cylinders and today with food prices going through the roof it provides an incredibly nutritious dish for pennies compared to a meat based meal.

    Reply
    • Vicky and Ruth

      April 16, 2025 at 7:36 pm

      Thank you so much. We really appreciate you taking the time to leave us your feedback.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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