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.