Cuban – Tessie's Table https://tessiestable.com From my table to yours Thu, 19 Mar 2026 15:54:56 +0000 en-US hourly 1 https://tessiestable.com/wp-content/uploads/2023/11/cropped-Wordpress-32x32.png Cuban – Tessie's Table https://tessiestable.com 32 32 Black Beans and Rice https://tessiestable.com/black-beans-and-rice/ https://tessiestable.com/black-beans-and-rice/#comments Wed, 06 Aug 2025 13:00:00 +0000 https://tessiestable.com/?p=87958

This easy black beans and rice recipe is my go-to when I want something quick,...

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This easy black beans and rice recipe is my go-to when I want something quick, filling, and full of flavor. Made with canned black beans and a simple mix of garlic, onion, and spices, it’s the kind of side dish that works great with any main, but especially my Ropa Vieja recipe. You can serve it on its own as a light meal, or pair it with saucy shredded beef, Pork, or Chicken for a full plate.

Black Beans and rice by Tessie's table.
Photo Credit: Tessie’s Table.

This black beans and rice recipe is simple, flavorful, and comes together in one pan. I use canned black beans to keep things easy and simmer the rice in broth for extra flavor. It makes a great side, but honestly, it’s filling enough to eat on its own with a fried egg or some sliced avocado.

This dish is naturally gluten-free, vegetarian, and budget-friendly too, what’s not to love?

Why you’ll love this Black Beans and Rice

  • It’s fast and easy.
  • Using canned beans cuts the cooking time way down. You’ll have this on the table in under 30 minutes.
  • It’s the perfect side dish.
  • This version complements saucy mains like Ropa Vieja without overpowering them, and it’s hearty enough to enjoy on its own too.
  • It’s packed with flavor.
  • A quick sauté of garlic and onion gives the rice beans real depth, and a splash of lime juice brightens everything up at the end.
A spoonful of Black Beans and Rice.

A Simple Twist on a Classic

When I was planning a Cuban dinner for my Cuban friend Oscar, I knew I wanted to make black beans and rice to go with the Ropa Vieja. I’ve made beans from scratch before, but I wanted something quick and easy that didn’t skimp on flavor. This version checks all the boxes, it’s fast, satisfying, and tastes like it simmered for hours.

Ingredients Needed for Black Beans and Rice

  • Olive oil: Adds richness and helps bring out the flavor of the onion and garlic.
  • Yellow onion: A little sweetness and depth, forms the base of flavor.
  • Garlic: Gives the dish that savory kick that makes beans and rice anything but boring.
  • Long-grain white rice: Holds up well and doesn’t get mushy. Jasmine or basmati will work too.
  • Chicken or vegetable broth: Adds more flavor than water and makes the rice taste like it was simmered for hours.
  • Canned black beans: The shortcut that makes this whole thing weeknight-friendly.
  • Ground cumin and dried oregano: Optional, but they bring a warm, earthy layer that ties everything together.
  • Salt and pepper: Essential for balance.
  • Lime juice: A little acid at the end brightens the whole dish.
  • Cilantro: Totally optional, but adds a fresh pop of green if you like it.

How to make Black Beans and Rice

**For more detailed instructions, please refer to the printable recipe card below.**

Chopped onion sautéing in a skillet with freshly minced garlic added to the center.

Sauté the chopped onion in oil until it softens. Stir in the garlic and cook for another minute.

Uncooked white rice added to sautéed onions and garlic in the skillet, ready to be toasted.

Add the uncooked rice and stir for a minute to toast it.

Broth poured over the rice mixture in the skillet with seasonings sprinkled on top before simmering.

Pour in the broth and add the spices, salt, and pepper.

Drained black beans sitting on top of the cooked rice, just before being stirred together.

Bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender, then add the black beans.

Fully cooked black beans and rice in the skillet, fluffed and garnished with chopped fresh cilantro.

Let them cook a few more minutes. Stir in the lime juice and cilantro ( optional ) before serving.

Variations

  • Add Bell Peppers: Chop up a red or green bell pepper and cook it with the onion. It gives the dish a little extra color and sweetness.
  • Make It Spicy: Stir in some red pepper flakes or diced jalapeño with the garlic if you want a kick.
  • Use Brown Rice: Swap in brown rice, but plan on longer cook time and a bit more broth. It’ll be nuttier and heartier.
  • Try it with Sofrito: Add a spoonful of sofrito for even more depth. You can find it in jars or make a quick version with tomato, onion, garlic, and pepper.
  • Mix in Frozen Corn: A handful of frozen corn adds sweetness and texture, and it goes great with the lime and spices.

Serving Suggestions

  • With Ropa Vieja: This is the classic combo and works perfectly for a hearty Cuban dinner.
  • With Grilled Chicken or Pork: A simple protein and this rice makes a complete meal without too much effort.
  • In Burrito Bowls: Layer it with lettuce, Guacamole, Salsa, and any leftover protein for an easy lunch.
  • Topped with a Fried Egg: A great way to turn it into breakfast or a light dinner. The yolk running into the rice is so good.
  • With Avocado and Hot Sauce: Keep it simple and meatless with just a few toppings and a squeeze of lime.
Black Beans and rice by Tessie's table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Black Beans and Rice?

    Let the rice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to loosen it back up.
  • Can I freeze Black Beans and Rice?

    Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet with a bit of oil or broth to bring it back to life.

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Overhead shot of a serving bowl of black beans and rice with lime slices, surrounded by small bowls of ingredients.

Tips & Tricks

  • Rinse the Beans: Even though you’re stirring them in at the end, rinsing canned beans keeps the dish from getting too thick or murky.
  • Don’t Skip Toasting the Rice: Stirring it in the oil before adding liquid adds a subtle nutty flavor and helps keep the rice fluffy.
  • Use a Tight-Fitting Lid: Helps the rice cook evenly and prevents too much steam from escaping.
  • Taste and Adjust: Before serving, taste and add more lime juice, salt, or pepper as needed to brighten it up.
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More Easy Sides

A large skillet filled with fluffy white rice and black beans, garnished with lime wedges and fresh cilantro.
Photo Credit: Tessie’s Table.

FAQ

  • Can I use cooked rice instead? Yes, if you already have leftover rice, you can skip the broth and simmering, but you may want to add extra seasoning. Just sauté the aromatics, stir in the rice and beans, and warm it through with a splash of broth.
  • Can I use water instead of broth? You can, but broth adds more flavor. If using water, you may want to add extra seasonings or even a bouillon cube.
  • Is this dish spicy? Not as written. If you like heat, you can add hot sauce, jalapeños, or crushed red pepper flakes to suit your taste.
  • Can I make it vegetarian or vegan? Yes! Use vegetable broth and skip any animal-based toppings or sides.
  • How do I keep the rice from turning mushy? Use long-grain rice, keep the heat low while simmering, and avoid stirring too much once the lid is on.
  • Can I double the recipe? Yes, just use a larger skillet and increase the ingredients accordingly. You may need to add a few extra minutes to the cooking time.
  • Can I use different beans? Black beans are traditional, but you could use pinto or kidney beans in a pinch. The flavor will be different, but still good.
  • Can I add meat? Definitely, shredded chicken, chorizo, or cooked ground beef would all mix in well.
  • What if I don’t like cilantro? No problem, just leave it off or use parsley instead.
    Can I make this ahead of time? Yes! It reheats really well, and the flavors actually improve a bit after sitting.
Overhead shot of a serving bowl of black beans and rice with lime slices, surrounded by small bowls of ingredients.
Print

Black Beans and Rice

Quick black beans and rice simmered with broth, garlic, and onion. Simple, flavorful. Great as a side or quick meal on its own.
Course Side Dish
Cuisine American, Cuban
Keyword Comfort Food, One Pan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 223kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 15 oz can black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime
  • Chopped cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Sauté the chopped onion for 3–4 minutes until softened.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Stir in the uncooked rice and toast it for 1–2 minutes, stirring often.
  • Pour in the broth and add cumin, oregano, salt, and pepper. Stir to combine.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is absorbed.
  • Fluff the rice with a fork, then gently stir in the black beans.
  • Let it cook for 2–3 more minutes to warm the beans through.
  • Remove from heat and stir in the lime juice.
  • Garnish with chopped cilantro and serve with lime wedges, if using.

Nutrition

Calories: 223kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 731mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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]]> https://tessiestable.com/black-beans-and-rice/feed/ 8 Ropa Vieja https://tessiestable.com/ropa-vieja/ https://tessiestable.com/ropa-vieja/#comments Tue, 05 Aug 2025 16:30:00 +0000 https://tessiestable.com/?p=87953

Ropa Vieja is one of Cuba’s most beloved dishes, slow-cooked, tender beef in a tomato-rich...

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Ropa Vieja is one of Cuba’s most beloved dishes, slow-cooked, tender beef in a tomato-rich sauce with peppers, onions, garlic, and just the right hit of spices. It’s hearty, full of flavor, and pairs beautifully with simple sides like Black beans and Rice. Whether you’re cooking for friends or just craving some Cuban flavors that are delicious and satisfying, this dish always delivers.

Ropa Vieja by Tessie's Table.
Photo Credit: Tessie’s Table.

The name ropa vieja literally means “old clothes” in Spanish, a nod to the shredded appearance of the beef. Traditionally made with flank steak, it’s simmered slowly until it falls apart and soaks up every bit of that tomato, garlic, and pepper sauce. It’s a dish that’s often passed down through generations, and it’s still very much a part of home cooking in Cuban households today.

Why you’ll love this Ropa Vieja

  • It’s full of bold, savory flavor.
  • The beef is cooked until it practically melts into the sauce, with layers of garlic, cumin, paprika, and just enough tang from the tomato base.
  • It’s perfect for make-ahead meals.
  • Ropa Vieja gets even better after a night in the fridge, making it a great option to prep in advance or reheat during the week.
  • It pairs with everything.
  • Serve it with arroz blanco and frijoles negros for a traditional Cuban plate, or pile it onto warm bread for a Cuban-style shredded beef sandwich.
Top-down view of a Dutch oven filled with shredded flank steak simmered in tomato sauce with red and green bell peppers and sliced green olives.

A Taste of Home with a New Friend

I’m making this meal for my friend Oscar, who was born in Cuba and moved to the U.S. many years ago. He’s in his 80s now and full of the most fascinating stories about his life. He lives on his own and loves it if I bring him meals. He’s already tried my Irish stew and shepherd’s pie, so this time, I wanted to cook something that felt closer to home for him. Ropa Vieja seemed like the perfect choice: a classic Cuban dish that’s hearty, full of flavor, and made to be shared.

Ingredients Needed for Ropa Vieja

  • Flank steak – This is the traditional cut for ropa vieja. It shreds easily after slow cooking and soaks up flavor beautifully.
  • Bell peppers – Use a mix of red and green for color and balance.
  • Onion and garlic – These form the base of the flavor, as always.
  • Tomato paste and crushed tomatoes – Give body and tang to the sauce.
  • Beef broth – Helps simmer everything into a rich stew.
  • White vinegar – Adds a bit of brightness and balances the richness.
  • Ground cumin and smoked paprika – These are key spices in the dish.
  • Bay leaf – Adds depth as the sauce simmers.
  • Olives (optional) – Some families love to add green olives for a salty punch.
Ingredients for Ropa Vieja.

How to make Ropa Vieja

**For more detailed instructions, please refer to the printable recipe card below.**

Raw flank steak seasoned with salt and pepper on a white cutting board, ready for searing.

Season the flank steak on both sides with salt and pepper and sear it in a hot pan until browned, then set aside.

Minced garlic and tomato paste added to the sautéed peppers and onions in the pot, ready to stir in.

Sauté the onions and peppers until softened, then add garlic and tomato paste.

Crushed tomatoes, spices, and bay leaves added to the pot, forming the base of the rich tomato sauce.

Stir in the crushed tomatoes, beef broth, cumin, paprika, vinegar, and bay leaf.

Searing flank steak returned to the Dutch oven and nestled into the tomato sauce mixture.

Add the steak back to the pot and bring to a gentle simmer. Cover and cook on low heat for about 2–3 hours, or until the beef is tender.

Cooked flank steak shredded into tender pieces with two forks on a white oval platter.

Remove the beef and shred it using two forks, then return it to the sauce.

Final dish of shredded flank steak stewed in tomato sauce with red peppers and sliced green olives, ready to serve.

Simmer uncovered for 10–15 more minutes to thicken the sauce slightly. Stir in olives if using, taste, and adjust seasoning as needed.

Variations

  • Slow Cooker Ropa Vieja: Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for about 4–5 hours, until the beef is tender and shreds easily.
  • Use a different cut of beef: Chuck roast, brisket, or skirt steak work well if flank steak isn’t available. Just aim for a cut that will shred nicely after simmering.
  • Add carrots or potatoes: Some home cooks stretch the dish by simmering peeled potatoes or thick-cut carrots right in the sauce. It’s not in every version, but it’s a hearty addition.
  • Tomato-free version: Some older versions of Ropa Vieja rely more heavily on garlic, broth, and peppers, and skip the tomato altogether. If someone in your family avoids tomatoes, you could go this route and use extra broth and vinegar for brightness.
  • Spice it up: While traditional Ropa Vieja isn’t spicy, a little diced jalapeño, crushed red pepper flakes, or even a spoon of hot sauce in the broth can add a subtle kick.
  • With wine or sherry: A splash of dry white wine or a bit of dry sherry adds a lovely depth of flavor and is used in some regional recipes.

Serving Suggestions

  • Serve with black beans and rice: This is the classic way to enjoy ropa vieja, and it makes a full meal that feels traditional and balanced.
  • Alongside yuca con mojo: Boiled cassava with garlicky citrus mojo makes a great starchy side if you want to branch out beyond rice.
  • Over mashed potatoes: Not traditional, but it works. The sauce and shredded beef pair really well with creamy garlic mashed potatoes for comfort food.
  • In sandwiches: Leftover Ropa Vieja makes an amazing sandwich. Think homemade crusty bread or a brioche roll, maybe with some sliced avocado or pickled onions.
  • As a filling for empanadas or stuffed peppers: It’s a great way to use up leftovers in something new.
  • Topped with a fried egg: For a slightly indulgent take, add a runny egg on top of a bowl of ropa vieja and rice. The yolk mixes with the sauce and it’s so satisfying.
Ropa Vieja by Tessie's Table.
Photo Credit: Tessie’s Table.

Storage and Freezing

  • How should I store Ropa Vieja?

    Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove.
  • Can I freeze Ropa Vieja?

    Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

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Close-up of shredded flank steak in tomato sauce with green olives and red peppers next to a serving of rice and black beans on a white scalloped plate.

Tips & Tricks

  • Sear the steak first: Browning the flank steak before simmering locks in flavor and adds richness to the sauce. Don’t skip this step, it makes a big difference.
  • Slice the veggies thin: Thinly sliced onions and peppers break down nicely as the beef simmers, adding flavor and helping the sauce thicken naturally.
  • Use good-quality beef broth: A rich beef broth brings depth to the sauce. Avoid low-sodium unless you’re planning to adjust the salt later.
  • Shred the beef against the grain: When the meat is done, shred it against the grain for the most tender texture. If it’s not pulling apart easily, it may need a bit more time.
  • Let it simmer uncovered at the end: Those last 10–15 minutes uncovered help reduce the sauce and intensify the flavor. Keep an eye on it so it doesn’t over-thicken.
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Ropa Vieja by Tessie's Table.
Photo Credit: Tessie’s Table.

FAQ

  • What cut of beef is best for ropa vieja?
    Flank steak is the traditional cut, it shreds beautifully and soaks up flavor. If you can’t find it, brisket, chuck roast, or skirt steak also work well.
  • Can I make it ahead of time?
    Yes! It actually tastes better the next day. The flavors deepen overnight, so it’s perfect to make ahead and reheat gently on the stovetop or in the microwave.
  • Can I freeze it?
    Absolutely. Ropa Vieja freezes very well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Do I need to add olives?
    Nope. Some families love the briny hit of green olives, but others skip them. Totally optional, add them at the end if you’re using them.
  • What’s the difference between Ropa Vieja and Picadillo?
    Ropa Vieja is made with shredded beef, while Picadillo is a ground beef dish cooked with raisins, olives, and a similar tomato-based sauce. Both are traditional but have their own character.
  • Can I make this in the slow cooker or Instant Pot?
    Yes. For the slow cooker, brown the meat and sauté the veg first, then cook on low for 8 hours. In the Instant Pot, pressure cook the seared meat with all ingredients for about 45 minutes with a natural release.
  • How long does it keep in the fridge?
    Stored properly in an airtight container, it’ll last up to 4 days in the fridge.
  • What sides go best with this dish?
    The classic pairing is black beans and rice. It’s simple, traditional, and so good with the saucy beef. I’ve got a recipe for that too, so it’s perfect if you want to make a full Cuban meal.
Plated slow cooked flank steak with red peppers and green olives served with rice and black beans, surrounded by fresh herbs, lime slices, and seasoning bowls.
Ropa Vieja by Tessie's Table.
Print

Ropa Vieja (Cuban Shredded Beef)

Ropa Vieja is a traditional Cuban shredded beef dish simmered in a rich tomato sauce with peppers, onions, and spices. Perfect with rice and beans for a hearty, homemade meal.
Course Main Course
Cuisine Cuban
Keyword Casserole, Comfort Food, One Pot
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 379kcal

Equipment

Ingredients

  • 2½ to 3 pounds flank steak
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 14.5 oz can crushed tomatoes
  • 1½ cups beef broth
  • 1 tablespoon white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup green olives sliced (optional)

Instructions

  • Season the flank steak on both sides with salt and pepper.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Sear the flank steak for 3–4 minutes on each side until browned, then remove it from the pot and set aside.
  • Add the sliced onion and bell peppers to the pot and sauté for 5–6 minutes until softened.
  • Stir in the minced garlic and tomato paste and cook for 1 minute to develop the flavor.
  • Pour in the crushed tomatoes, beef broth, vinegar, cumin, paprika, and add the bay leaf.
  • Return the steak to the pot, nestling it into the sauce.
  • Bring everything to a gentle simmer, then cover and reduce heat to low.
  • Simmer for 2½ to 3 hours or until the beef is fork-tender and easy to shred.
  • Remove the steak and shred it into strips using two forks.
  • Return the shredded beef to the pot and stir to coat it in the sauce.
  • Simmer uncovered for 10–15 more minutes to allow the sauce to thicken slightly.
  • Stir in the sliced olives if using, taste, and adjust seasoning if needed.
  • Serve hot with Black Beans and Rice

Nutrition

Calories: 379kcal | Carbohydrates: 6g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 136mg | Sodium: 952mg | Potassium: 992mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 4mg

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