Ingredients and Weight:
| Ingredient | Weight |
|---|---|
| Dried black beans | 2 pounds |
| Water | 8 cups |
| Onion, chopped | 1 cup |
| Red bell pepper, chopped | 1 cup |
| Green bell pepper, chopped | 1 cup |
| Celery, chopped | 1 cup |
| Garlic, minced | 4 cloves |
| Cumin, ground | 2 teaspoons |
| Oregano, dried | 1 teaspoon |
| Bay leaves | 2 |
| Salt and pepper | To taste |
| White rice | 2 cups |
| Vegetable broth | 4 cups |
Preparation Time:
30 minutes
Cooking Time:
2-3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Rinse the black beans and discard any beans that are chipped or cracked.
- In a large pot or Dutch oven, combine the beans and water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beans are tender.
- While the beans are simmering, prepare the vegetables. Chop the onion, bell peppers, and celery. Mince the garlic.
- When the beans are tender, drain any excess water.
- In a large skillet, heat some olive oil over medium heat. Add the vegetables and sauté until softened.
- Add the cumin, oregano, and bay leaves to the skillet and stir to combine. Cook for 1-2 minutes, or until fragrant.
- Add the sautéed vegetables to the beans. Stir to combine and season with salt and pepper to taste.
- To make the rice, rinse the rice in a fine-mesh sieve until the water runs clear.
- In a medium saucepan, combine the rice, vegetable broth, and a bay leaf. Bring to a boil, then reduce heat and simmer for 15-18 minutes, or until the rice is cooked through.
- Fluff the rice with a fork and serve it alongside the Cuban black beans.
Nutritional Information:
Per serving (1 cup beans, 1/2 cup rice):
* Calories: 350
* Protein: 15g
* Carbohydrates: 50g
* Fiber: 10g
* Fat: 5g
Dish Characteristics:
- Rich and flavorful black beans with a hint of smokiness from the cumin
- Tender vegetables that add a crunchy texture
- Fluffy white rice that soaks up the flavorful sauce
- A satisfying and comforting dish that is perfect for cold weather
User Comments:
- "These black beans were absolutely delicious! The combination of vegetables and spices was perfect."
- "I loved the smoky flavor of the cumin. It really gave the beans a unique flavor."
- "The rice was the perfect accompaniment to the beans. It soaked up all the delicious sauce."
- "This dish was so easy to make and it was a hit with my family."
- "I would highly recommend this recipe to anyone who loves Cuban food or beans and rice."
Special Precautions and Tips:
- If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them soak for 1 hour.
- If you don't have vegetable broth, you can use water instead. Add a bouillon cube or some dried spices to the water for extra flavor.
- The beans can be made ahead of time and reheated when you're ready to serve.
