DinnerMain Course

Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: cuban
Ingredients: 425 g black bean canned, rinsed and drained; 240 ml vegetable broth; 1 cup white rice; 2 cup water; 0.5 pcs yellow onion finely chopped; 0.5 pcs green bell pepper finely chopped; 3 clove garlic minced; 1 tbsp olive oil; 1 tsp cumin ground; 0.5 tsp oregano dried; 1 pcs bay leaf; 1 tbsp red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh cilantro 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 that comes together easily.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 362 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

425 gblack bean, canned, rinsed and drained
240 mlvegetable broth
1 cupwhite rice
2 cupwater
0.5 pcsyellow onion, finely chopped
0.5 pcsgreen bell pepper, finely chopped
3 clovegarlic, minced
1 tbspolive oil
1 tspcumin, ground
0.5 tsporegano, dried
1 pcsbay leaf
1 tbspred wine vinegar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

medium saucepan · large skillet · measuring cups · knife · cutting board · wooden spoon · measuring spoons · medium pot

The method

Step by step

1
Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed white rice and water in a medium saucepan.
About 2 min
2
Bring the rice to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
About 15 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
3
Remove the rice from the heat and let it rest, covered, for 5-10 minutes. Fluff with a fork before serving.
About 5 min
4
While the rice cooks, heat the olive oil in a separate medium pot or a large skillet over medium heat.
About 1 min
5
Add the yellow onion and green bell pepper to the pot and sauté for 5-7 minutes, until softened.
About 7 min
6
Stir in the garlic, cumin, and oregano. Cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the rinsed and drained black beans, vegetable broth, bay leaf, salt, and black pepper to the pot.
About 1 min
8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
9
Remove the bay leaf and stir in the red wine vinegar.
About 1 min
10
Taste and adjust seasoning if necessary.
About 1 min
11
Serve the Cuban black beans over the fluffy white rice. Garnish with fresh cilantro, if desired.

Per serving

Nutrition

71%Score

Calories: 362.2kcal
Protein: 13.9g
Carbs: 67.7g
Fat: 4.5g
Fibre: 10.2g
Sugar: 2.6g

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