Cuban Black Beans Over Rice
Savor the rich, earthy flavors of Cuban Black Beans Over Rice, a comforting and nutritious dish that brings authentic Caribbean flair to your table. This recipe features tender dried black beans simmered with fragrant cumin, oregano, and bay leaf, enhanced by a sofrito base of sautéed onions, bell peppers, and garlic. A splash of white vinegar brightens the dish, while the fluffy white rice provides the perfect backdrop for the hearty beans. Ready in just over two hours, this meal is ideal for family dinners or meal prep. Garnish with fresh cilantro for a vibrant finish, and enjoy a taste of Cuba in every bite. Perfect for vegetarians and packed with plant-based protein, this dish is as healthy as it is flavorful!
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Recipe Information
Ingredients
- 1 cup dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 1 medium green bell pepper (finely diced)
- 4 garlic cloves (minced)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups white rice (uncooked)
- 4 cups water (for rice)
- 0.25 cup fresh cilantro (chopped, optional for garnish)
Instructions
Rinse the dried black beans thoroughly under running water. Place them in a large bowl and cover them with water. Soak for at least 8 hours or overnight. Drain and rinse before using.
In a large pot, combine the soaked black beans and 6 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 60–70 minutes, or until the beans are tender. Drain the beans, but reserve 1 cup of the cooking liquid.
In the same pot, heat olive oil over medium heat. Add the finely diced onion and green bell pepper. Sauté for 5–7 minutes, or until softened and fragrant.
Add the minced garlic, cumin, oregano, and bay leaf to the pot. Stir and cook for an additional 1–2 minutes.
Return the cooked black beans to the pot along with the reserved cooking liquid. Stir in the white vinegar, salt, and black pepper. Reduce the heat to low and simmer for 20–25 minutes, stirring occasionally.
While the beans are simmering, prepare the rice. In a medium saucepan, combine the uncooked rice and 4 cups of water. Bring to a boil over high heat, then reduce to low heat. Cover and simmer for 18–20 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
Adjust the black beans for salt and pepper, as needed. Remove the bay leaf before serving.
To assemble, spoon a generous portion of rice onto a plate or bowl and ladle the Cuban black beans over the top. Garnish with fresh cilantro, if desired.
Serve warm and enjoy this hearty, comforting dish!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 8.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1749 mg | 37% | |
*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.
