Cuban Black Beans and Rice
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
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover black beans and rice separately in airtight containers in the refrigerator.
Reheat black beans gently on the stovetop or in the microwave. Reheat rice in the microwave with a splash of water to prevent drying.
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