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Cuban Red Bean Recipe

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Cuban Red Beans Recipe - QueRicaVida.com

This is a simple and frugal dinner typical in Cuban families. Especially if you have leftover ham, this recipe of Cuban red beans will satisfy almost everyone in your family.

Provided by: EasyRecipesCooking.com

Total time: 2 hours 10 minutes

Prep time: 10 minutes

Yield: 6


3 cups water, plus enough water to soak beans
1 lb of red kidney beans
3 tablespoons olive oil
3 cups salted ham
2-3 garlic cloves, minced
1 onion, finely chopped
1 green pepper, finely chopped
1 teaspoon cumin
1 teaspoon oregano
4 ozs tomato sauce
Salt and pepper, to taste


  • In a large saucepan, cover beans with enough to water to cover and let soak for 1-2 hours.
  • Add 3 cups of water and cook uncovered until beans are tender for about an hour.
  • Meanwhile, make a sofrito by sautéing the finely chopped onion, green pepper and garlic. Add the tomato sauce and cook until the sauce acquires a deep red color.
  • Add the sofrito to the beans, along with dry seasonings, and cook for 20 minutes longer, or until beans are well incorporated.
  • Serve as a soup or over white rice.

Nutrition Facts:

ServingSize 1 Serving

Cuban Red Beans and Rice Recipe | Martha Stewart

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

Provided by: EasyRecipesCooking.com

Categories: Rice Recipes

Total time: 35 minutes

Prep time: 15 minutes


2 tablespoons extra-virgin olive oil
1/4 white onion, diced small (1/2 cup)
1/4 green bell pepper, diced small (1/2 cup)
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth


  • In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

Nutrition Facts:

Calories 346 g, FatContent 8 g, FiberContent 6 g, ProteinContent 11 g

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