Cuban Black Beans and Rice | Video
Perfect weeknight meal for busy days! Highly nutritious and incredibly delicious! Vegetarian + vegan!
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Ingredients
Sofrito (Cuban spice paste):
- 2 tablespoons tomato paste
- 3 large garlic cloves peeled and chopped
- 1 cup chopped onions
- 2 teaspoons cumin seeds
- 2 dried bay leaves
- 1 teaspoon dried oregano
- ½ cup olive oil
- Salt and pepper to taste
Black beans and rice:
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 teaspoon minced garlic garlic paste
- 1 cup chopped bell peppers capsicum
- 2 teaspoons dried oregano
- 1 dried bay leaf
- 1 teaspoon ground cumin cumin powder
- 800 g canned black beans drained and rinsed (or 1 ½ cups dried black beans, soaked and cooked)
- 2 cups rice rinsed (basmati rice or long grain rice)
- 4 cups water
Instructions
Sofrito:
- Place tomato paste, garlic, onions, cumin seeds, bay leaves, oregano and olive oil in a food processor. Season with salt and pepper.
- Process to a smooth paste. Set aside.
- You can store this spice mix in an airtight container in a refrigerator for about a week.
Cuban black beans and rice:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic and bell peppers (capsicum). Sauté, stirring occasionally, for about 4-5 minutes or until onions are soft and bell peppers are tender.
- Add sofrito. Sauté, stirring, for about 2 minutes or until aromatic. Add oregano, bay leaf and ground cumin, black beans and rice. Season with salt and pepper.
- Pour 4 cups water. Stir gently to combine.Bring to a boil. Reduce heat to low. Cover with lid. Simmer for about 10-15 minutes or until rice is tender and water is absorbed. (Cooking time of rice may vary. Make sure you check the packet instructions).
- Turn off heat. Let it sit, covered, for another 10 minutes.
Video
Nutrition
Serving: 1g | Calories: 700kcal | Carbohydrates: 84g | Protein: 22g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 26g | Sodium: 768mg | Fiber: 20g | Sugar: 7g