Cuban Black Beans and Rice
Slow-simmered black beans rich with peppers, cumin, and a splash of vinegar, spooned over rice for a dinner that tastes far beyond its price.
Ingredients (serves 4)
- 2 cans black beans
- 1 cup rice
- 1 onion
- 1 bell pepper
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp oregano
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 bay leaf
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Save this recipeInstructions
- 1
Start the rice: combine with 2 cups water and a pinch of salt, cover, and simmer on low for 18 minutes, then rest off heat.
- 2
Dice the onion and bell pepper and mince the garlic. Cook them in the olive oil in a saucepan over medium heat until very soft, about 8 minutes.
- 3
Stir in the cumin and oregano and cook 1 minute until fragrant.
- 4
Add the beans with their liquid and the bay leaf, and simmer gently until thick and stewy, about 15 minutes, mashing a few beans to thicken.
- 5
Remove the bay leaf, stir in the vinegar, and season with salt and black pepper.
- 6
Serve the beans over the rice with extra vinegar or hot sauce at the table.
