Cuban Black Beans and Rice

This isn’t just beans and rice, this is beans and rice with a kick!


  • ¼ cup water
  • 1 medium onion, minced
  • ½ green pepper, seeded and minced
  • 1 medium zucchini, minced
  • 1 jalapeno , seeded and minced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained
  • 2 (15.5 oz.) cans black beans, rinsed and drained
  • ¾ teaspoon salt
  • brown rice for serving


  • Heat the water in a large saucepan over medium heat.
  • Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.
  • Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.
  • Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.

Ready in about 30 minutes
Makes 5-6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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