If you are craving a meal that bursts with vibrant flavors, textures, and a touch of tropical flair, look no further than this Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe. This dish perfectly balances the smoky richness of mojo pork, the hearty comfort of black beans simmered with cumin and garlic, and the sweet, caramelized goodness of fried bananas. Every bite takes you on a culinary journey to Cuba, right from your own kitchen. It’s simple to make yet impressively satisfying, making it a fantastic choice for both weeknight dinners and weekend gatherings.
Ingredients You’ll Need
The beauty of this Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe lies in its straightforward ingredients that each play a key part in creating the perfect harmony of flavors and colors in the bowl.
- Limes: Add a bright, zesty finish that lifts the entire dish.
- Cilantro: Fresh herb that brings a burst of green and a refreshing note.
- Bananas: Sweet and soft when fried, balancing savory elements perfectly.
- Coconut oil: Adds tropical richness and helps achieve a perfect golden crisp on the bananas.
- Extra virgin olive oil: Essential for sautéing the aromatics while infusing subtle fruity flavors.
- Red bell pepper: Adds sweetness and vibrant red color for visual appeal.
- Yellow onion: Provides depth and a mild sweetness as it softens.
- Garlic: Brings intoxicating aroma and layered savory notes.
- Ground cumin: Earthy spice that complements the black beans beautifully.
- Black beans with liquid: The heart of the bowl, creamy and nutritious with a velvety texture.
- Red wine vinegar: Offers acidity to balance richness and tie flavors together.
- Bay leaves: Impart subtle herbal undertones during simmering.
- Kosher salt: Enhances every other flavor without overpowering.
- Cooked brown rice: Hearty base that soaks up all the delicious juices.
- Mojo pork: Tender, flavorful pork marinated with garlic and citrus, the protein star of the bowl.
How to Make Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe
Step 1: Prepare the Cuban Black Beans
Start by heating a small pot over medium-high heat and adding olive oil. Once hot, toss in the diced red bell pepper and yellow onion, cooking them gently until they start to soften and release natural sweetness—about five minutes. Then, add minced garlic, cooking just until fragrant, around 30 seconds, so you don’t burn it. Stir in ground cumin for that warm smoky note, followed by drained black beans with their liquid, red wine vinegar, bay leaves, and kosher salt. Allow everything to come to a simmer, then reduce the heat to low and let it bubble gently for 10 to 15 minutes. This slow simmer melds all the spices and ingredients into a rich, cohesive sauce that will be the delicious base for your bowl.
Step 2: Fry the Bananas
While the beans simmer, cut your bananas into thirds, then slice each piece in half lengthwise. Heat a skillet over medium heat and add coconut oil—it should shimmer when it’s ready. Carefully place half of the banana pieces in the skillet, making sure they don’t overlap or touch to ensure even browning. Fry them for about 3 minutes on each side, until you get that irresistible golden crust. Once browned, transfer the bananas to a paper towel-lined plate to drain excess oil and keep warm. Repeat with the remaining bananas, adding more coconut oil if needed. These fried bananas bring a sweet, silky contrast that truly elevates the bowl.
Step 3: Assemble the Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe
If your mojo pork and rice need warming, give them a gentle reheat now. Then, in each bowl, layer a generous scoop of brown rice first. Spoon over the perfectly seasoned black beans, then add the tender mojo pork on top. Finally, crown the bowl with those luscious fried bananas, scatter freshly chopped cilantro, and finish with a lime wedge on the side. The lime’s tang brightens every bite and the cilantro adds fresh herbaceous notes, tying all the flavors together beautifully.
How to Serve Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe
Garnishes
The simplest garnishes can take your Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe to the next level. Fresh cilantro adds a vibrant herbal touch, while a wedge of lime invites diners to enliven each bite with a squeeze of citrus. If you like a little heat, consider offering thinly sliced jalapeños or a drizzle of spicy hot sauce for an exciting contrast.
Side Dishes
This dish stands well on its own but pairing it with a light tossed salad of fresh greens, ripe tomatoes, and avocado can balance the heartier flavors. Another wonderful companion is a crisp cucumber salad with red onion and vinegar, adding a refreshing bite that complements the richness of the pork and beans.
Creative Ways to Present
For a festive twist, serve the Cuban bowls in colorful ceramic or woven bowls that reflect the vibrant Cuban spirit. You might also consider layering the components in a mason jar for a portable, picnic-style presentation. To amp up texture and flavor, sprinkle toasted pumpkin seeds or crushed tortilla chips on top for a satisfying crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe store beautifully in airtight containers in the refrigerator for up to three days. Keep the fried bananas separate if possible, as they can lose their crispness and become soggy over time. This way, you can re-fry them quickly or enjoy at room temperature.
Freezing
You can freeze the cooked black beans, mojo pork, and rice separately in freezer-safe containers for up to three months. However, fried bananas do not freeze well and should be made fresh when you plan to eat the dish again. Thaw frozen components overnight in the refrigerator before reheating.
Reheating
For the best flavor and texture, gently reheat each component separately on the stovetop or in the microwave. Warm the beans and pork slowly to keep them tender and moist. If you have leftover fried bananas, consider quickly pan-frying them again in a little coconut oil to refresh their crispness before serving.
FAQs
Can I use green plantains instead of bananas in this recipe?
Absolutely! Green plantains will give you a slightly starchy, less sweet fried component that is traditional in many Cuban dishes. Just make sure to adjust the frying time as they might take a little longer to become tender and golden.
What if I don’t have mojo pork available?
No worries! You can substitute with shredded rotisserie chicken, pork carnitas, or even sautéed tofu for a vegetarian twist. The key is to have a flavorful protein base to complement the beans and fried bananas.
Can I make the black beans from scratch instead of using canned?
Yes, cooking dried black beans from scratch will add even more depth to the dish. Soak the beans overnight and cook them until tender before proceeding with the recipe. Keep some of their cooking liquid to achieve a similar silky consistency.
Is brown rice necessary, or can I use white rice?
Brown rice lends a lovely nutty flavor and chewy texture that complements the richness of the pork and beans, but white rice works perfectly fine as well. Use whatever you prefer or have on hand.
How spicy is this Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe?
This recipe is mild and approachable for most palates. If you want to add some heat, you can introduce chili flakes or hot sauce either during cooking or as a garnish.
Final Thoughts
There is nothing quite like diving into a bowl filled with layers of bold Cuban flavors, and this Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe hits all the right notes. It’s an inviting combination of savory, sweet, and tangy that will have everyone asking for seconds. Whether you’re new to Cuban cuisine or a longtime fan, this recipe brings comfort and excitement to your table with every delicious bite. Give it a try and watch it become one of your go-to meals for any occasion!
Print
Cuban Bowls with Pork, Black Beans, & Fried Bananas Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Description
A vibrant and hearty Cuban Bowl recipe featuring savory mojo pork, flavorful black beans simmered with spices, fluffy brown rice, and sweet fried plantains. This dish brings together classic Cuban flavors in a wholesome, easy-to-make meal perfect for lunch or dinner.
Ingredients
Produce
- 2 limes, cut into wedges
- 1 bunch cilantro, chopped
- 3 ripe bananas (plantains can be substituted)
- 1/2 large red bell pepper, seeds and ribs removed, chopped
- 1/2 large yellow onion, finely chopped
- 4 large cloves garlic, minced
Pantry
- 2 tablespoons coconut oil
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons ground cumin
- 2 (15-ounce) cans black beans with liquid
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 1½ teaspoons Kosher salt, or to taste
- 2 cups cooked brown rice
Protein
- 2 cups mojo pork (prepared and cooked pork marinated in mojo sauce)
Instructions
- Prepare Black Beans: Heat a small pot over medium-high heat and add the olive oil. Once hot, add the chopped red bell pepper and onion. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ground cumin, canned black beans with their liquid, red wine vinegar, bay leaves, and kosher salt. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally to blend flavors.
- Fry Plantains/Bananas: Cut each banana into thirds and then slice each piece lengthwise in half. Heat a skillet over medium heat and add the coconut oil. Once the oil is shiny and hot, add half of the banana pieces in a single layer, making sure they don’t touch. Cook for about 3 minutes or until golden brown, then flip and cook an additional 3 minutes. Transfer the fried bananas to a paper towel-lined plate to drain and keep warm. Repeat the process with the remaining bananas, adding more coconut oil if needed.
- Warm Pork and Rice: If needed, gently warm the mojo pork and cooked brown rice until heated through.
- Assemble Cuban Bowls: In each serving bowl, layer cooked brown rice, black beans, and mojo pork. Top with the fried bananas, freshly chopped cilantro, and a lime wedge for squeezing over the dish. Serve warm and enjoy the perfect balance of savory, sweet, and tangy Cuban flavors.
Notes
- If plantains are available, they can be used instead of bananas for a more authentic Cuban flavor.
- Mojo pork can be prepared in advance or bought pre-cooked for convenience.
- Adjust the amount of salt based on taste preference and the saltiness of the pre-cooked pork.
- The black beans can be mashed slightly for a creamier texture if desired.
- Using brown rice adds nuttiness and fiber, but white rice can be substituted if preferred.
