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Cuban Black Beans and Rice

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A comforting bowl of Cuban black beans and rice, rich in flavor and culture, perfect for family gatherings.

Ingredients

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  • 1 cup black beans
  • 1 cup rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups vegetable broth or water
  • Chopped cilantro for garnish (optional)

Instructions

  1. Rinse the black beans under cold water to remove any debris. If you’re using dry beans, soak them overnight in plenty of water. If you’re pressed for time, canned beans work just as well — no soaking needed!
  2. In a pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re translucent, filling your kitchen with that familiar, enticing aroma.
  3. Add the minced garlic, cumin, oregano, salt, and pepper to the pot. Cook for another minute, letting the spices mingle and release their fragrant notes.
  4. Stir in the soaked (or canned) black beans along with the vegetable broth or water. Bring it to a gentle simmer, allowing the flavors to deepen.
  5. While the beans are simmering, cook the rice according to package instructions in a separate pot. Ensure the rice is fluffy and cooked just right.
  6. After 20-30 minutes, once the beans are tender and the mixture is thickened, it’s time to serve! Spoon the black beans over the cooked rice, creating a beautiful, hearty plate.
  7. If desired, add a sprinkle of chopped cilantro for a burst of fresh flavor and color. It’s like a little confetti of culinary joy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.

Nutrition

Find it online: https://lunarecipez.com/cuban-black-beans-and-rice/

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