Top | Sides and Salads

Cuban Black Beans and Rice

(recipe, Katie Hickey)

Introduction

Mike concocted the black beans recipe from a couple versions. It's great with a poached egg on top.

Ingredients

  1. 1 recipe Baked Brown Rice
  2. 1 Tbsp. olive oil
  3. 1 large onion, chopped
  4. 1 red bell pepper, chopped
  5. 5 cloves garlic, minced
  6. 2 bay leaves
  7. 1 tsp. dried oregano
  8. 1 Tbsp. tomato paste (maybe less or try it without. first time was possible too tomato-ey)
  9. ¼ to ½ cup chicken broth or stock
  10. 3 Tbsp. white vinegar
  11. 1 to 2 tsp. salt
  12. 3 cups cooked black beans, drained

Steps

  1. Heat large skillet over medium high heat. When hot, add oil. Add the onion and saute 2-3 minutes. Add the bell pepper, garlic, oregano and bay leaves and saute 2 more minutes. Reduce heat to low and add the tomato paste. Cooke until rust red.
  2. Add the chicken broth, beans and white vinegar. Simmer at least 5 minutes to heat through. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
  3. Serve over brown rice.