Slow Cooker Cuban-Style Black Beans and Rice
Comforting and hearty slow-cooked black beans simmered with smoky spices and served over fluffy white rice for a satisfying Latin American classic. This latin american-inspired rice & grains (vegan, gluten free) ready in about 435 minutes pairs Dried black beans, White rice, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed Dried black beans
- 1 cup White rice
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 4 cloves, minced Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 leaf Bay leaf
- 4 cups Vegetable broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Apple cider vinegar
- 1/4 cup chopped Fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 1 diced green bell pepper, sauté for 5-6 minutes until softened and fragrant.
- Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano to the skillet. Cook for 1 minute until aromatic.
- Step 3: Transfer the sautéed vegetables and spices into a slow cooker along with 1 cup rinsed dried black beans, 4 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours, until beans are tender.
- Step 5: About 20 minutes before serving, rinse 1 cup white rice and cook according to package instructions.
- Step 6: Remove bay leaf from beans, stir in 1 tbsp apple cider vinegar and 1/4 cup chopped fresh cilantro.
- Step 7: Serve the black beans hot over the cooked white rice for a delicious, comforting meal.
Frequently asked questions
How long does Slow Cooker Cuban-Style Black Beans and Rice take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Cuban-Style Black Beans and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Slow Cooker Cuban-Style Black Beans and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Cuban-Style Black Beans and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Cuban-Style Black Beans and Rice vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved how easy this was in the slow cooker. My whole family asked for seconds!
- ★★★★★
This was perfect for my Cuban dinner night! The beans were tender and flavorful.
- ★★★★★
The best black beans and rice I've ever made. So authentic and delicious!
