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Cuban Black Beans and Cumin Scented Rice Recipe

Cuban Black Beans and Cumin Scented Rice

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Cubano Fiesta

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on May 19, 2012

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    I doubled the recipe for a dinner party of 10. Do not know if the water and olive oil amounts were a misprint but when I looked at the 8 quarts of water for a double batch it seemed way to much so I decided to use half water (4 qts for 2 lbs of beans. Ditto with the olive oil, I used only one cup for a double batch of beans. I should have halved the onions but I didn't, so I suggest only 1 onion for a single batch and 2 onions for a double. The rice was great and I have made it again and again. I will rate this one 2 stars.

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  • on March 11, 2012

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    After leaving Havana this is the best reincarnation of Cuban Black Beans. I get nothing but rave reviews when I make it for Cuban night.

    Brian in Sydney Australia

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  • on December 02, 2010

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    This was soooooooooooooooooooo good Thank you for the recipe
    BT , Oklahoma City, Oklahoma

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  • on October 09, 2010

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    you rock michael chiarello - fantastic, as always

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  • on February 26, 2010

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    I have been making black beans from a recipe out of Puerto Rican Cookery by Carmen Aboy Valldejuli from 1977. Her recipe is almost identical, but Michael's does have a bit more olive oil, sugar and wine. I thoroughly enjoyed Michael's version! I have been to Puerto Rico and eaten in Cuban restaurants there, Key West, and will be in Miami next month and will be sure to sample "Mecca". I don't think some people understand sofrito and the sweet chili component?
    Beans do take awhile to cook!
    I am serving this version again tomorrow to company.
    This is a keeper and it's kept with my PR cookbook!
    "Don't burn the beans!"

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  • on June 14, 2009

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    First I want to say that Michael breathes heart and soul into his dishes and I thoroughly enjoy his shows.

    This meal was delish and my only suggestion is to make sure you get good smokey hocks and to soak the beans overnight. Allow for plenty of cooking time for the beans too. I love doing baked beans overnight, what a wonderful smell to wake up to! Better than coffee!

    My husband especially loved the Ropa Viejas! Reaaaaaaally loved it!

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  • on April 22, 2009

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    Looks like the only reason this is not rated 5 stars is some people are offended that the recipe is titled "Cuban" Black Beans. This tastes quite different from the black beans I am used to having in Cuban restaurants, but it is also the most tasty black beans I have had. I am from Miami which is a mecca for Cuban cuisine and this recipe is quite good. I must say it took closer to 3 hours for the soup to thicken and it needed more salt than the recipe called for. I tasted it while it was still to thin after 2 hours and the taste was kind of bland at that point. Once it thickened and I added some extra salt, it reallly made a huge difference.

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  • on November 22, 2008

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    The rice came out very good and tasted wonderful. I took a short cut and used canned beans, but they still tasted pretty good. I just have to wonder if authentic Cuban beans take this long to make. I'm of Dominican descent so I've seen making beans as not that long of a task. I made this dish for a class project and my classmates seemed to enjoy this very much

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  • on October 15, 2008

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    I love these beans! Yes they do take some time, but come on its worth it. My favorite black beans by far.

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  • on August 11, 2008

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    This recipe requires time for sauteing and simmering. There are about three different parts to it, but it is not complicated. It is very flavorful and economical. The rice would be worth making on its own to serve with other dishes.

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