Havana Beans With Rice Recipe


Difficulty LevelEasyHealth IndexHealthy
VegetarianMain Ingredient
Interest Group


 Water/Chicken broth / vegetable broth / wine1⁄4 Cup (4 tbs)
 Red onion1 Medium, chopped
 Garlic2 Clove (10 gm), minced
 Green bell pepper To Taste, seeded and chopped
 Tomatoes2 Medium, chopped
 Black pepper1⁄4 Teaspoon
 Black beans2 Cup (32 tbs), drained, rinsed (Home-Cooked Or Canned)
 Chopped mushrooms1⁄4 Cup (4 tbs)
 Chopped scallions1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Cooked long grain rice1 Cup (16 tbs) (White Or Brown)
 Chopped parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1836 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 83.4 mg3.5%

Total Carbohydrates 344 g114.8%

Dietary Fiber 78.4 g313.4%

Sugars 23.6 g

Protein 107 g214.5%

Vitamin A 74.1% Vitamin C 113.3%

Calcium 67.9% Iron 140.8%

*Based on a 2000 Calorie diet


For the beans, heat the water, broth, or wine in a heavy saucepan over medium heat.
Add onion, garlic, and green pepper.
Cook and stir for 3 minutes.
Add tomatoes and black pepper.
Cook and stir for 4 minutes.
Add the beans, cover, and simmer for 20 minutes.
While the beans are cooking, prepare the rice.
Heat the water, broth or wine in a skillet over medium heat.
Add the mushrooms, scallions, celery, and garlic.
Cook and stir for 5 minutes.
Add rice, stir, and heat until warmed through.
Add more liquid during this process if necessary.
Serve the beans on a bed of rice.
Variations • Serve the beans and rice at room temperature. Combine 3 tablespoons balsamic vinegar and 1/2 teaspoon dried thyme leaves. Toss with beans and rice.
â–  Stir 1 teaspoon dried cilantro, 2 tablespoons red wine vinegar, 3 tablespoons orange juice, 1 teaspoon ground cumin, and 1 teaspoon chili powder into beans at the end of Step 3.
Toss with rice in a large bowl.