Cuban Black Beans and Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

   Kokkens note: Ensure the pot is large enough to comfortably hold all ingredients.

2. 2

   Add the yellow onion and green bell pepper to the pot and sauté for 5-7 minutes until softened.

   Ca. 7 min.

3. 3

   Stir in the garlic, cumin, and dried oregano and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the drained and rinsed black beans, vegetable broth, bay leaf, salt, and black pepper to the pot.

   Ca. 2 min.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.

   Ca. 30 min.

   Kokkens note: Stir occasionally to prevent sticking.

6. 6

   While the beans are simmering, combine the long-grain white rice and water in a separate medium saucepan.

   Ca. 1 min.

7. 7

   Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed.

   Ca. 18 min.

   Kokkens note: Do not lift the lid during cooking to ensure even steaming.

8. 8

   Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.

   Ca. 5 min.

9. 9

   After the beans have simmered, remove the bay leaf.

   Ca. 1 min.

10. 10

    Stir in the apple cider vinegar and brown sugar, then taste and adjust seasonings if needed.

    Ca. 1 min.

    Kokkens note: The vinegar adds a bright tang and the sugar balances the acidity.

11. 11

    Serve the Cuban black beans hot over the fluffy white rice.

    Ca. 1 min.

12. 12

    Garnish with fresh cilantro if desired.