Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Black beans and rice is a staple across Cuba and the wider Caribbean. Beans are simmered with onion, green pepper, garlic, cumin and oregano until creamy, then spooned over fluffy white rice. This version is vegan and made with canned beans, so it comes together in about 50 minutes.
Serve it as a hearty main with a squeeze of lime and some chopped cilantro (coriander), or as a side next to roasted vegetables or grilled meat. The recipe is based on traditional technique, and the quantities are given in metric and US measures.
Nutrition information on this page is only a rough estimate and is not medical or dietary advice. If you follow a special diet or have allergies, please check your own ingredient labels.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Snappr on Pexels; Photo 2: Arti.tic on Pexels; Photo 3: Nic Wood on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Cuban-Style Black Beans and Rice
Description
Creamy Cuban-style black beans simmered with onion, pepper, garlic and cumin, served over white rice. Vegan, ready in 50 minutes.Ingredients
For the beans
For the rice
Instructions
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Rinse the rice in a sieve until the water runs mostly clear. Put it in a saucepan with the water and salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered for 10 minutes, then fluff with a fork.
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Meanwhile, heat the olive oil in a large pot over medium heat. Cook the onion and bell pepper for 6 to 8 minutes until soft.
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Add the garlic, cumin and oregano and stir for 1 minute until fragrant.
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Add the black beans with their liquid, the stock and the bay leaves. Bring to a simmer and cook, partly covered, for 15 to 20 minutes, stirring now and then.
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Mash a few spoonfuls of beans against the side of the pot to thicken the sauce. Stir in the vinegar, then season with salt and pepper and remove the bay leaves.
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Serve the beans over the rice with lime wedges and cilantro (coriander).
