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Cuban Black Beans & Rice


For 5 servings:

  • 1/2 pound dried black beans (or 2 15-ounce cans rinsed and drained)

  • 2 cloves garlic

  • 4 bay leaves divided

  • 2 tablespoons olive oil

  • 1 medium onion diced

  • 1 red pepper seeded and diced

  • 2 cloves garlic minced

  • 1 rap salt

  • 2 tsp cumin

  • 2 tsp dried oregano

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne

  • 1 cups long grain white rice rinsed

  • 2 cups chicken broth low sodium (or vegetable broth)

  • minced cilantro and lime wedges to serve (optional)


  • Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.

  • 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.

  • 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.

  • 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.

  • Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.

  • 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.

  • Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

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