This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas.
Cuban-Inspired Black Beans and Rice
- 1 large onion, finely chopped
- 1 medium green or red bell pepper, finely diced
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 3 1/2–4 cups cooked black beans (from about 1 2/3 cups raw), or 2 (15–16 oz) cans, drained and rinsed
- 2 tbsp apple cider vinegar
- salt and freshly ground black pepper
- a few grains of cayenne pepper
- 1/2 cup water or cooking liquid from beans
- hot cooked brown rice
- 1 small onion, finely chopped, for optional garnish
- Heat 1 1/2 tablespoons of the oil in a large skillet. Add the onion and sauté until they over medium-low heat until it is translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden.
- Add the beans, vinegar, and seasonings (be generous with the black pepper) along with the water or cooking liquid. Simmer over very low heat, covered, for 10 minutes.
- With the back of a wooden spoon or a mashing implement, mash about 1/2 cup of the beans in the skillet, or enough to thicken the base. Make sure there is enough liquid to keep everything nice and moist but not soupy. Simmer for 5 minutes longer.
- Serve the black beans over or side by side with a bed of cooked rice, topping each serving with a sprinkling of the chopped raw onion, if desired.
Variation: Other optional garnishes for this dish can include cilantro, thinly sliced radishes, and/or lime wedges.
Nutrition information (with 1/2 cup cooked rice)
Per serving: Calories: 322; Total Fat: 6g; Protein: 12g; Carbs: 56g; Sodium: 3 mg
This post was originally published on 30 July 2012.
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