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Cubanos Frijoles

Cubanos Frijoles

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
William C. Smith

William C. Smith

Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
  2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PEKINGCHUCK
46

PEKINGCHUCK

1/2/2006

I am William C. Smith, and I'd like to reply to the ratings so far. Thank you all for the very nice comments and I'm happy to see that some of you have found alternative methods of preparation. I too have experimented a bit with the ingredients especially trying to find ways to make it less fattening. Ground turkey and ground chicken are great substitutes for ground beef and I've even successfully used chicken meat chopped fresh and from a can. To my Cuban critics let me just say that originally, there were no cajun spices,(I use Tony Chachere's), no chipotle(which isn't necessary at all to the mix; and the chipotle I used is in a powder form), and orginally the olive used was green, stuffed with pimento. I believe my friend used a 1/4 - 1/2 tsp chile powder and red pepper flakes, or some equilivant. You could use any type of hot pepper sauce, but I like to add habanero sauce to mine now; but let me just say that if you do use habanero sauce, in respect to your family/friends that don't like the heat, use only one drop. Habanero sauce is alot like garlic in a recipe, less is better just for flavor, and more is overpowering. This is an easy recipe for sure and I'm glad those of you who've tried it have found as flavorful as I. And yes to the reviewer concerning the name, it should be named Frijoles Cubanos; I was just so excited about listing it online that I got it backwards.

JAK3G
20

JAK3G

5/1/2006

I thought this was an excellent dish! My husband is from Puerto Rico so we have a bunch of rice dishes here. This was flavorful enough for adults and not too overpowering for kids. I did not use the black olives. I also used a can of "Cuban Style" black beans. Thanks for this keeper! Also I wanted to add that this recipe is 7 points per serving (using lean ground beef) if you follow Weight Watchers! : )

MCDEB
13

MCDEB

5/23/2003

This is a great recipe & it's fool proof, too!!! I omitted the onions since my hubby can't stomach 'em. Didn't affect the yumminess one bit. Also, my rice turned out gummy - but this wasn't a problem either. Just mixed it right in with the ground beef mixture & you couldn't tell I messed up at all. We added a dollop of sour cream & a bit of cheese to top it off. My husband said we could have it once a week - and he's SUPER picky! I highly recommend this recipe.

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