Crock Pot Cuban Black Beans and Rice
I love Cuban food: sandwiches hot off the press, sweet fried plantains, black beans and rice, and cold, refreshing mojitos! I’m sure my appreciation of this cuisine will only continue to grow as I live in Miami this summer. Dreaming of Miami beaches and sunshine is helping me weather the endless, extreme winter here in Chicago. It’s snowed so much this winter that there is talk of a road salt shortage in the Chicago area. This Cuban black beans and rice recipe is amazing; not only does it taste fantastic, but it’s incredibly easy to make!
Cuban Black Beans and Rice with Sour Cream, Lime Slices, and Hot Sauce
Crock pot meals save time and effort–they’re perfect for long days when you just want to go home, relax, and have dinner waiting on you. Slow-cooking really infuses the flavors of the ham hock, chorizo, and slab bacon into the beans, creating the perfect combination of salty, smoky, and fatty.
Another great thing about using the crock pot to cook your beans is that no soaking is required. Just pour in dried beans, add the broth and other ingredients, and let the crock pot do the work! This is pretty awesome if, like me, you often forget to begin the soaking process the night before.
One can serve an infinite variety of toppings alongside Cuban black beans and rice: sour cream, lime slices, hot sauce, cheese, scallions, cilantro, diced onions, avocados, black olives, and more. That said, the dish is plenty flavorful by itself. I hope you enjoy this recipe for Cuban black beans and rice as much as I do!
Do you like using the crock pot? Do you have a favorite Cuban dish? Let me know in the comments; I’d love to hear.
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Crock Pot Cuban Black Beans and Rice
Print recipe
| Serves | 8 |
| From book | slightly adapted from All Around the World Cookbook |
Ingredients
- 1 Pound dried black beans
- 2 Tablespoons olive oil
- 8 Ounces slab bacon (cut into 1/2 inch slices)
- 1 large onion (chopped)
- 1 tablespoon minced garlic
- 1 large tomato (chopped)
- 1 teaspoon ground cumin
- A pinch of cayenne pepper
- 2 bay leaves
- 8 Cups chicken broth (or water)
- 4 Ounces chorizo sausages
- 1 smoked ham hock
- 1 tablespoon dark brown sugar (packed)
- 1 tablespoon fresh lime juice
- cooked rice
Optional
- toppings: lime slices, black olive, hot sauce, diced onions, cilantro, shredded cheese, sour cream, and/or scallions
Directions
| Step 1 | |
| Add dried beans to the crockpot. | |
| Step 2 | |
| Heat the oil in a large skillet over medium-low heat. Add the bacon and cook until fat is rendered, 3 to 4 minutes. Add the onion, garlic, and tomato. Cook another 10 minutes to wilt the vegetables. Transfer contents to the crockpot using a rubber spatula. | |
| Step 3 | |
| Add the cumin, cayenne pepper, bay leaves, chicken broth, chorizo, ham hock, and brown sugar. Place lid on crock pot and turn to high setting and cook for 4-5 hours or turn to low setting and cook for 8-10 hours. | |
| Step 4 | |
| Remove the ham hock and let stand until cool enough to handle. Shred any meat from the bone and return the meat to the beans. | |
| Step 5 | |
| Before serving, stir in the lime juice. Serve the beans over rice and serve with desired toppings. Enjoy! | |
One of my favorite dishes. I used fresh chorizo and browned it a little to reduce the fat. My family almost ate this in one sitting, it was so yummy.
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I made this last night and it was FANTASTIC! My husband (who’s a chef) wanted to eat the entire pot! Thank you for this recipe!
Thanks, Melissa. That’s so nice to hear.
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