Saturday, February 05, 2011

Delicious Cuban black beans and rice recipe

Yesterday I spent most of my time working on the after effects of a bunch of viruses that hit my computer. Norton immediately filled my screen with bright red, warnings of about 3 viruses and I quickly tackled the problem. Even after Norton removed them the computer kept freezing. After several, unsuccessful reboots, I remembered to hit the F8 key at the beginning of the reboot. A repair button was an option on the page that came up, so I selected that; and it seems to have solved the problem. I'm not really sure if the problem was due to the after effect of those viruses, the several re-installations of Paint Shop pro, or something else.

The day wasn't a total waste since I manged before and after the problem, to free up another 1 1/2 gigs of memory by deleting duplicate and other photo files, and got Paint Shop Pro working again.

I'm making an easy and delicious Cuban black beans and cornbread for dinner. The cornbread will get made this morning, then I'll head to the studio for the day and around 4 o'clock come in and start on the chili. I made this dish a couple of weeks ago and Jim liked it even more than my other, more time consuming, bean dish. Here's the recipe if you want to try it.


2 cans black beans
1 tsp. finely chopped garlic
1 tsp. ground cumin
1/4 c. chopped onion
1 tsp. extra virgin olive oil (I think I used about 2 tsp)
1 can chopped Rotel tomatoes (these are spicy)
1 bay leaf

2 (5 oz) packages. Vigo yellow rice (Spanish flavor)


Saute the onion in olive oil, on medium heat, until transparent. Add the remaining ingredients, except the rice which you cook separately according to the package instructions. Simmer the chili 1/2 - 1 hour. Serve it over the rice.

OPTIONAL: Top with chopped hard boiled eggs,and/or diced onion. It really didn't need the egg for taste; but it does add a little extra protein and color to the dish.

(You can add extra minced serrano chiles if you like your food super hot; but add it after you've cooked the chili a bit since the Rotel tomatoes contribute a good amount of heat.)


  1. Oh this sounds good and not too difficult, never heard of rotel tomatoes I'll have to look.

  2. I make one very similar but with more garlic and a can of pink or red beans. Easy and very good over brown rice!

  3. I add a bit more garlic as well.Served over the yellow, Spanish rice gives it extra flavor. I'll try it sometime over the healthier brown rice.

    The Rotel tomatoes are spicy and give the dish it's heat. I guess you could use a small can of dice tomatoes and add some minced serrano chile or jalapeno to get pretty much the same result.

  4. Thanks for sharing the recipe! We'll have it soon.

  5. Awesome recipe. Will have to try it.