• Ingredients: 21
  • Serves: 6

Cuban-style red beans and rice with olive oil, chopped onions, chopped red bell pepper, garlic cloves, minced, ground cumin, dried oregano.



  • 1 cup dried small red kidney beans
  • 2 quarts water
  • 1/2 small onion
  • 1 2-inch square of red bell pepper
  • 2 garlic cloves, peeled
  • 2 fresh cilantro sprigs
  • 1/2 tsp. ground cumin


For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


For beans:

  1. Step 1 Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight.

    For this step you will need

  2. Step 2 Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat.

    For this step you will need

  3. Step 3 Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes.
  4. Step 4 Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.

    For this step you will need

For rice:

  1. Step 5 Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes.
  2. Step 6 Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes.

    For this step you will need

Nutrition information

Calories 368 Carbohydrates 64 g (21%)
Fat 8 g (12%) Protein 11 g (23%)
Saturated Fat 1 g (5%) Sodium 25 mg (1%)
Polyunsaturated Fat 1 g Fiber 9 g (36%)
Monounsaturated Fat 5 g Cholesterol 0