Wednesday, March 7, 2012

Cuban Black Beans and Rice

I first had this dish at my brother and sister-in-laws house years ago when they lived in New York. They have since moved, but the dish still remains a favorite of mine. I love this recipe for a many reasons. It is good. It is vegetarian. It is inexpensive. It can easily be doubled, tripled, or even halved to feed whatever group is sitting at the table. You can add beef and it becomes even hardier. And it makes great leftovers. Oh, and one last thing, because it uses olive oil it almost has a silky texture. Oh, and one more last thing, it is easy to make.

Cuban Black Beans and Rice
Recipe from Rebecca R.
Picture from Caroline
Makes 4 servings (or 2 large servings)

3/4 cup olive oil
1 medium onion, chopped fine
1 green pepper, seeded and chopped fine
2 tsp. garlic, minced
2 red, ripe tomatoes, chopped course; or 1 can diced tomatoes, drained
2 cups cooked black beans drained; or 1 can black beans, drained and rinsed
1 cup long-grain rice, cooked according to package instructions
salt and pepper to taste

  1. In a medium saucepan over moderately high heat, heat the oil until rippling. Add the onion, garlic, and green pepper; saute, stirring frequently until onion is translucent. Add the tomatoes and cook, stirring until well blended and thickened, about 3 or 4 minutes. Season with salt and pepper to taste. Turn heat down to simmer.
  2. Stir in the beans, cover, and simmer gently while the rice is prepared.
  3. Meanwhile, in a saucepan cook rice according to package directions.
  4. Mound rice on a warm serving plate and create a well in the center. Pour beans into the well and serve.

1 comment:

Derek and Emily said...

I LOVE your other black beans and rice! I'll have to give this one a try too.

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