Keith’s Cuban Black Beans & Yellow Rice




  • Keith’s Latin Black Beans
  • 14 oz dried black beans
  • ⅛ teaspoon baking soda (keeps beans black)
  • ½ cup diced onion
  • ½ cup diced bell pepper
  • 1-2 tablespoons Keith's Garlic Mojo Seasoning Paste
  • ¾ teaspoon oregano
  • ½ cumin
  • 1 small bay leaf
  • 1 jalapeno pepper seeded and chopped (optional)
  • 2 teaspoon Keith’s All Purpose Seasoning
  • freshly cracked black pepper
  • salt to taste
  • 3 tablespoons olive oil


  1. Rinse beans, soak over night
  2. Simmer covered in water until soft
  3. Saute onion, garlic paste, bell pepper, jalapeno, in olive oil until translucent. Add oregano, Keith’s complete seasoning, then add sauteed ingredients to beans. Simmer until beans are cooked and soft. Adjust flavor with salt/pepper
  4. (optional) Serve topped with chopped onions, parsley/cilantro, lime, chopped tomatoes and a drizzle of olive oil (optional)