Cuban Black Beans & Rice
Ingredients:​
​For 5 servings:
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1/2 pound dried black beans (or 2 15-ounce cans rinsed and drained)
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2 cloves garlic
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4 bay leaves divided
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2 tablespoons olive oil
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1 medium onion diced
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1 red pepper seeded and diced
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2 cloves garlic minced
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1 rap salt
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2 tsp cumin
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2 tsp dried oregano
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1/2 teaspoon pepper
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1/4 teaspoon cayenne
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1 cups long grain white rice rinsed
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2 cups chicken broth low sodium (or vegetable broth)
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minced cilantro and lime wedges to serve (optional)
Preparation:
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Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
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To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
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Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
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Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
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Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
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Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
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Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.