Description
A comforting blend of seasoned black beans served over fluffy rice that embodies the warmth of Cuban cuisine.
Ingredients
Scale
- 1 cup dried black beans (or 2 cans, rinsed and drained)
- 1½ cups long grain white rice (jasmine or basmati recommended)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 small green bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 large bay leaf
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable broth (960 ml)
- Salt and pepper to taste
- A handful fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon white vinegar (optional)
Instructions
- Prepare the beans: If using dried beans, rinse thoroughly and soak in water overnight or for at least 6 hours. Drain and rinse again before cooking. If using canned, rinse and drain well.
- Cook the beans: In a large pot, add soaked beans with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer gently for about 1 to 1½ hours (or 30-40 minutes if canned) until tender but not mushy. Add the bay leaf halfway through cooking. Drain and set aside, reserving some cooking liquid.
- Make the sofrito: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and diced green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
- Add garlic and spices: Stir in minced garlic, cumin, oregano, and a pinch of salt and pepper. Cook for 1-2 minutes until garlic is golden but not burnt.
- Mix in tomato paste: Add tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor.
- Combine beans and sofrito: Add cooked beans back to the pot with the sofrito mixture. Pour in about 1 cup of reserved bean cooking liquid or broth to create a sauce. Simmer gently for 10-15 minutes, stirring occasionally.
- Cook the rice: Rinse rice until water runs clear. In a medium saucepan, bring 3 cups of water to a boil with a pinch of salt. Add rice, stir once, cover, and reduce heat to low. Cook for 18 minutes without lifting the lid.
- Rest the rice: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Finish the beans: Add white vinegar if using, taste and adjust salt and pepper.
- Serve: Spoon beans over rice, garnish with chopped cilantro if desired, and enjoy.
Notes
For a heartier meal, serve with avocado slices or a side salad. Store leftovers for up to 5 days in the fridge, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg