Reviews & Comments

1mzfVH Great blog.Really thank you! Fantastic.

This recipe might be nice but it's certainly not Cuban. As mentioned below by a previous poster, you'd be hard pressed to find jalapeño peppers anywhere in Cuban cuisine. Furthermore, the 'expert tips' found below the recipe are anything but. If you were to add chopped up red onion, cilantro and a dollop of sour cream to this dish, you'd only be moving further away from it's already distant Cuban roots. Please consider renaming this recipe...it's very misleading. Thank you.

I am Cuban by birth and have been eating black beans and rice all my life. Never, never, have I came across a black beans and rice recipe that was cuban or have had a recipe that was cuban in which any jalapeno peppers were used...!!! If its got jalapenos its probably mexican, not cuban.

This was excellent! Really appreciate the simplicity of not soaking first. I only had a 15 oz. can of tomatoes, so added about 1/2 c. of leftover salsa to make up the difference. It's also a habit to add some beef bouillon granules to beans in general, so did that too. We have 4 young boys who do not care for tomatoes and the can I had was diced, but not small. There wasn't a single compaint (they cook down well), all ate 2nds or 3rds. I sliced baked potatoes in half, cut them up a little (butter opt.) sprinkled on some meat and topped with the beans, then sprinkled a little cheese on top (opt.) This was called "Cowboy Dinner." :-) Great recipe, Betty, thanks!

Disappointing. I followed the recipe almost exactly (my only change was to soak the dried beans in cool water overnight), and neither my husband nor I wanted to finish our portions. It was very bland, and even after 8.5 hours on high the beans were still on the firm side. The spices seemed to be diluted by all the extra liquid that doesn't get eaten (there was WAY too much liquid. I should have started with 3 cups of broth instead of water and added more if needed), and at the end I had to add a bunch of garlic powder and pepper sauce to add any flavor at all. The onion and cilantro garnishes made this tolerable for one night, but I'll try to make something else with the leftovers (it makes a ton of food). I don't remove the cover of my crock pot to stir very often, so I know it was not a matter of not keeping the crock hot enough, and all of my spices and other ingredients were fresh and of good quality, so I don't think this could have been "user error". It's just not a good recipe. Sorry.