LunchDinnerMain Course

Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: cuban
Ingredients: 400 g black beans canned, drained and rinsed; 1 pcs yellow onion finely chopped; 1 pcs green bell pepper finely chopped; 3 clove garlic minced; 2 tbsp olive oil; 2 cup vegetable broth; 1 tsp cumin ground; 0.5 tsp dried oregano; 1 pcs bay leaf; 1 tbsp apple cider vinegar; 1 tsp brown sugar packed; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 cup long-grain white rice; 2 cup water; 2 tbsp cilantro fresh, chopped (optional)

This classic Cuban dish features tender black beans simmered with aromatic vegetables and spices, served alongside fluffy white rice. It's a hearty and flavorful vegan meal, perfect for a satisfying lunch or dinner.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 402 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

beans

400 gblack beans, canned, drained and rinsed
2 cupvegetable broth

sofrito

1 pcsyellow onion, finely chopped
1 pcsgreen bell pepper, finely chopped
3 clovegarlic, minced
2 tbspolive oil

spices

1 tspcumin, ground
0.5 tspdried oregano
1 pcsbay leaf

flavor

1 tbspapple cider vinegar
1 tspbrown sugar, packed

seasoning

0.5 tspsalt
0.25 tspblack pepper, freshly ground

rice

1 cuplong-grain white rice
2 cupwater

garnish

2 tbspcilantro, fresh, chopped(optional)

Equipment

knife · cutting board · large pot · wooden spoon · medium saucepan

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
Cook’s note: Ensure the pot is large enough to comfortably hold all ingredients.
2
Add the yellow onion and green bell pepper to the pot and sauté for 5-7 minutes until softened.
About 7 min
3
Stir in the garlic, cumin, and dried oregano and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the drained and rinsed black beans, vegetable broth, bay leaf, salt, and black pepper to the pot.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
6
While the beans are simmering, combine the long-grain white rice and water in a separate medium saucepan.
About 1 min
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.
About 18 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
8
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork.
About 5 min
9
After the beans have simmered, remove the bay leaf.
About 1 min
10
Stir in the apple cider vinegar and brown sugar, then taste and adjust seasonings if needed.
About 1 min
Cook’s note: The vinegar adds a bright tang and the sugar balances the acidity.
11
Serve the Cuban black beans hot over the fluffy white rice.
About 1 min
12
Garnish with fresh cilantro if desired.

Per serving

Nutrition

71%Score

Calories: 402kcal
Protein: 14g
Carbs: 70.1g
Fat: 8g
Fibre: 10.2g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover black beans and rice separately in airtight containers in the refrigerator.

Reheating

Reheat beans gently on the stovetop or in the microwave. Reheat rice in the microwave with a splash of water.