Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were fed to the slaves by their owners.

It can be made with a variety of beans, but pinto, red kidney beans, and black beans are the most common options. Diri ak pwa is exceptionally nutritious as rice is rich in starch and contains iron, vitamin B, and protein, while the beans also contain iron and a greater amount of protein than rice. 

Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own.

Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.

Oxtail with broad beans is a traditional stew consisting of chopped oxtail, onions, garlic, ginger, chile peppers, fava beans, water, cornstarch, and seasonings such as black pepper, allspice, thyme, and salt. The stew is slowly simmered over medium heat until it thickens and the beans develop a tender texture.

This dish is beloved by numerous locals as it is full of flavor and the meat is so tender that it easily falls off the bone. It is recommended to serve it warm over plain rice or coconut rice.

Ital is a hearty Jamaican stew that is associated with the Rastafarian movement. The name ital is derived from the word vital, referring to the fact that ital food should be vegetarian and unprocessed. The stew consists of (mostly starchy) ingredients such as plantains, split peas, squash, taro root, potatoes, carrots, okra, onions, and collard greens in a rich coconut milk broth.

The dish is traditionally lightly seasoned with thyme and pimento. It is recommended to garnish the stew with finely chopped coriander.

Mofongo is a Puerto Rican dish made from fried unripe plantains which are then pulverized or mashed. The starchy dish can be further enriched by the addition of ingredients such as lobster, prawns, garlic, chicken, or bacon. Although mofongo is Puerto Rican, it has African origins, as it was originally brought to Puerto Rico by slaves from Western and Central Africa.

Today, it is also popular in Cuba and the Dominican Republic, where it's called mangu, and the plantains are not fried but boiled. Mofongo is usually consumed as a main dish, served with broth and fried meat, due to its starchiness that is ideal for absorbing all of the flavorful juices.

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of Dominican cuisine.

Similar to many Latin dishes, it starts with stewed beans and white rice, with the addition of meat, either stewed or roasted. The rice used in the dish is usually long-grained, cooked until it gets tender and dry on the exterior. It is mandatory to create a bit of concon - a dry, golden and crispy layer of rice, slightly burnt on the bottom of the pan. 

Platillo Moros y Cristiano, roughly translated as Moors and Christians dish - a poetic name referring to history, is the national dish of Cuba, a hearty combination of fluffy white rice and seasoned black beans, cooked together in the same pot.

Moros y Cristiano is originally Spanish, and it spread to Cuba with its strong Spanish, Caribbean, and North African influences. White rice represents the Spanish Christians, while black beans are supposed to be the Muslim Moors, remembering a long period of wars between the two, known as Reconquista, and celebrating how both groups came to reconciliation in the Iberian Peninsula. 

Moro de habichuelas is a traditional way of preparing rice and beans in the Dominican Republic, and it's also one of the most commonly prepared dishes in the country. Although any kind of beans can be used in the dish, it's most often made with red or pinto beans, while fava beans, pigeon peas, white beans, and black beans can also be used.

Apart from the beans and rice, other common ingredients include onions, bell peppers, garlic, tomatoes, coriander, oregano, salt, and black pepper. The vegetables are sautéed in oil with the spices, while the rice and beans are added later with water. 

Munyeta is a somewhat obscure Cuban dish based on beans. It is made with navy beans, onions, garlic, paprika, ham, bacon, and olive oil. The beans should be soaked, cooked, drained, then combined with other ingredients (which should be sautéed) and mashed.

The combination is fried, and it is traditionally garnished with parsley. Munyeta is often served with white rice, plantains, and Cuban bread on the side.