This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.
Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!
If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!Print
Cuban Black Beans & Rice
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 large green bell pepper, cut into 1/2-inch pieces
- 1 jalapeño, seeded and minced (optional)
- 4 large garlic cloves, minced
- 1 tablespoon dried oregano
- 2 15- to 16-ounce cans black beans, rinsed, drained
- 3/4 cup vegetable broth
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon salt
- Long-grain rice, to serve
- Heat a heavy large saucepan over medium heat.
- When the pan is sufficiently heated, add oil. When oil begins to shimmer, add onion, bell pepper, jalapeño, if using, and oregano and sauté until vegetables start to soften about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add 1 cup of beans to the pan. Using the back of a fork, mash beans coarsely.
- Add remaining beans, broth, and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally about 15 minutes.
- Season beans to taste with salt and pepper.
- Long-grain rice, to serve.