Cuban Black Beans and Rice
Get ready to savor the comforting, vibrant flavors of traditional Cuban Black Beans and Rice, a dish that’s as hearty as it is wholesome. This classic recipe combines creamy, slow-simmered black beans with fluffy white rice, creating the perfect balance of texture and taste. Aromatics like garlic, onion, and green bell pepper are sautéed in olive oil to build a flavorful base, while spices like cumin and oregano infuse the dish with warm, earthy notes. A splash of white vinegar and a bay leaf add depth and a subtle tang, elevating this humble combination to new heights. Perfect for a satisfying weeknight dinner or a meal-prep staple, this gluten-free and vegan-friendly dish is ideal for sharing with family or friends. Garnish with fresh cilantro for a pop of brightness and serve as a main course or as the perfect accompaniment to Cuban-inspired meals!
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Recipe Information
Ingredients
- 1 cup dried black beans
- 1.5 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Rinse the dried black beans under cold water, removing any debris or damaged beans.
In a large pot, combine the rinsed beans and 4 cups of water. Bring to a boil, then reduce the heat to low and simmer uncovered for about 60 minutes or until the beans are tender. Add more water if necessary to keep the beans covered.
While the beans are cooking, prepare the rice according to the package instructions. Keep warm and set aside.
Once the beans are tender, drain them (reserving about 1 cup of the cooking liquid) and set the beans aside.
In the same pot used to cook the beans, heat the olive oil over medium heat.
Add the chopped onion and green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the cooked black beans, ground cumin, dried oregano, bay leaf, salt, and pepper to the pot. Stir well to coat the beans in the spices.
Pour in the reserved bean cooking liquid and white vinegar. Stir to combine, then simmer on low heat for 15-20 minutes to allow the flavors to meld, stirring occasionally.
Remove and discard the bay leaf before serving.
Serve the beans over the cooked white rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 9.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
