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Best Black Beans And Rice Cuban Recipe

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VIDEO CubanStyle Black Beans And Rice Recipe Henry Ford LiveWell
VIDEO CubanStyle Black Beans And Rice Recipe Henry Ford LiveWell from www.henryford.com

Description

Cuban black beans and rice are a classic dish that is simple to make and packed with flavor. This recipe is a traditional Cuban dish that has been passed down for generations. It is a staple food in Cuba and is now enjoyed all over the world. The black beans are cooked with onions, garlic, and spices until they are tender and flavorful. They are then served over a bed of fluffy white rice.

Prep Time

The prep time for this recipe is about 20 minutes. This includes chopping the onions, garlic, and bell pepper, and rinsing the black beans.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound dried black beans
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 6 cups water
  • 2 tablespoons olive oil
  • 4 cups cooked white rice

Equipment

  • Dutch oven or large pot with lid
  • Cutting board
  • Sharp knife
  • Spoon
  • Measuring cups and spoons

Method

  1. Sort through the black beans to remove any stones or debris. Rinse the beans in a colander and drain.
  2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until the onion is translucent, about 5 minutes.
  3. Add the minced garlic, cumin, oregano, salt, black pepper, and bay leaf to the pot. Stir to combine and cook for 1 minute.
  4. Add the drained black beans to the pot along with 6 cups of water. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  6. Simmer the black beans for 1 hour and 30 minutes, or until the beans are tender and the liquid has thickened.
  7. Remove the bay leaf from the pot and discard.
  8. Serve the black beans over a bed of cooked white rice.

Notes

  • For an extra kick of flavor, you can add a chopped jalapeño pepper to the pot along with the onion and bell pepper.
  • If you prefer a smoother texture, you can puree half of the black beans in a blender or food processor before adding them to the pot.
  • The black beans can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info

Serving Size: 1 cup of cooked black beans and 1 cup of cooked white rice

  • Calories: 400
  • Protein: 15g
  • Carbohydrates: 69g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 800mg
  • Fiber: 15g
  • Sugar: 3g

Recipe Tips

  • For a vegetarian version of this recipe, you can use vegetable broth instead of water.
  • If you don't have a Dutch oven or large pot, you can use a slow cooker instead. Cook the black beans on low for 8 hours or on high for 4 hours.
  • You can also add some diced tomatoes or tomato sauce to the pot for a slightly different flavor.

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