Black Beans and Rice with Plantains

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.

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.

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.

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. 

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.

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.

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.

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.