Cuban-Style Black Beans and Rice
Tender black beans simmered with green pepper, garlic, cumin and oregano, finished with a splash of vinegar and spooned over fluffy white rice.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
The splash of vinegar at the end brightens the whole pot, so don’t skip it. Check that your canned beans are salted lightly, and adjust the salt at the end. Leftovers thicken as they sit; loosen with a little water when reheating.
Method
-
Warm the olive oil in a large pot over medium heat. Add the green pepper and cook for , until very soft.
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Stir in the garlic, cumin and oregano and cook for , until fragrant.
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Add the black beans with their liquid, the water, bay leaves, salt and pepper. Bring to a boil, then reduce to a gentle simmer.
-
Simmer uncovered for , stirring now and then, until the liquid thickens. Mash a few spoonfuls of beans against the side of the pot to make it creamy.
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Remove the bay leaves and stir in the vinegar. Taste and adjust the salt.
-
Spoon the beans over the rice and top with cilantro. Serve with lime wedges.
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