Cuban Black Beans and Rice #vegetarian #healthy

Cuban Black Beans and Rice #vegetarian #healthy

Cuban dark beans and rice is a straightforward veggie lover formula that is brimming with flavor and shoddy to make. Dry beans are stewed until delicate before including a delectable spiced sofrito, vinegar and sugar for a flavorful sweet and acrid note. Present with rice for a healthy plant-based supper!

These Cuban dark beans are made the correct way, or, in other words sans preparation. In the event that you think cooking dried beans is a problem you're incompletely right. You do need to prepare and not have any desire to eat inside the following 30 minutes.

With a little premonition, in any case, you can put the beans on to drench the prior night or toward the beginning of the prior day you get down to business. At that point sit on the sofa with a glass of wine while the beans bubble away in the kitchen till they're delicate and much better both in surface and flavor than canned beans.

To serve you Cuban dark beans heap a bowl brimming with rice and scoop your beans overtop. A couple of cuts of avocado, tostones and a sprinkling of cilantro and additionally a wedge of lime are decent as a trimming yet absolutely discretionary. Appreciate!

Also try our recipe Vegetarian Black Bean Enchilada Casserole

Cuban Black Beans and Rice #vegetarian #healthy

Cuban black beans and rice is a simple vegan recipe that’s full of flavor and cheap to make. A hearty and delicious plant-based meal!


  • ½ pound (225 grams) dried black beans, soaked overnight or all day
  • 1 litre (4 ¼ cups) water
  • ½ green pepper, finely diced, divided
  • ½ medium onion, finely diced, divided
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon smoked paprika
  • ½ teaspoons salt, plus more to taste
  • 1 tablespoon sherry vinegar (or red wine vinegar or apple cider vinegar)
  • ½ tablespoon sugar
  • Long-grain rice, to serve


  1. Drain and rinse the soaked beans and put them in a pot along with the water, half the diced green pepper, ¼ of the diced onion, 2 cloves of the minced garlic and the bay leaf.
  2. Bring to a boil then reduce the heat to the lowest setting and cover the pot with the lid. Simmer for 45 minutes.
  3. After about 35 minutes start preparing the sofrito. In a pan heat the oil over medium heat and add the remaining onion. Sautee until tender then add the remaining green pepper. When the green pepper is tender add the remaining garlic and sautee for about a minute more or until the garlic is cooked. Add the cumin, oregano and paprika and fry, stirring continuously, for 30 seconds or until the spices are fragrant.
  4. Add this sofrito to the beans along with the salt, cover and simmer for 30 more minutes.
  5. You can start boiling water to cook the rice at this point.
  6. Finally, add the vinegar and sugar to the beans and simmer for 15 more minutes. If the beans seem to have a lot of water you can simmer them uncovered this time, otherwise cover them again. You can optionally transfer a portion of the beans to a blender and stir the blended beans back into the pot (I didn’t).
  7. Taste and add salt as necessary (I added an additional ½ teaspoon). Serve the rice into bowls with the black beans on top.

Read more our recipe : Paleo Whole30 Cabbage Roll in a Bowl

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