Traditional Cuban black beans take a long time to cook. They are typically cooked simply with garlic and spices and often salt pork. They are thick and creamy and nothing short of awesome when served over white rice. If you have ever had the real deal you know how delicious they are.
Let me just say, this recipe is NOT, I REPEAT —IS NOT, a substitute for Cuban black beans and rice. It is simply a healthy combination of black beans and brown rice. This receipe cooks up in about 30 minutes, is high in fiber and black beans make a complete protein when paired with brown rice.
Ingredients:
1 cup brown rice
15 oz can black beans
1/2 cup diced onion
1 tsp ground cumin
2 chili peppers
makes 4 servings
Directions:
Cook 1 cup of short brown rice in 2 cups of water. In a separate pot while rice is cooking, simmer beans (do not drain) with onion, peppers and cumin. When rice is finished cooking, add to beans and remove peppers.
*short cut- you can use pre-cooked rice to make this dish in about 15 minutes. Let beans simmer for at least 15 minutes to let onions cook and flavors infuse.
*this recipe re-heats well
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