Dinner · Caribbean
Cuban black beans and rice
Slow-simmered black beans with peppers and cumin, served over white rice.
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 2 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp cumin, ground
- 1 tsp dried oregano
- 1 bay leaf
- 450 g canned black beans, undrained
- 1 tbsp red wine vinegar
- 270 g white rice, cooked
Method
Heat the olive oil in a saucepan over medium heat and cook the onion and bell pepper for 7 minutes until softened.
Add the garlic, cumin, oregano, and bay leaf, and cook for 1 minute until fragrant.
Stir in the black beans with their liquid and simmer for 20 minutes, mashing a few beans to thicken.
Stir in the red wine vinegar and remove the bay leaf.
Serve the beans over white rice.