Cuban Black Beans with Rice

Delicious black beans for your tacos or to even eat by themselves.

Ingredients

1 cup long grain rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into ¼ inch pieces
2 cloves garlic, chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon ground cumin
2 15.5 ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine or apple cider vinegar
4 radishes, cut into ½ inch pieces
¼ cup fresh cilantro

Cooking Instructions

Cook the rice according to the package instructions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water. Simmer covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.

Serve the beans over the rice and top with the radishes and cilantro. Enjoy! 🇨🇺🇨🇺🇨🇺

Credits

Contributors

Recipe provided by Amalia Kendall
Orginal recipe by Maria Targett
Adapted for Markdown by Sebastian Kang