SIMPLE BLACK BEANS AND RICE RECIPE RECIPES

CUBAN BLACK BEANS AND RICE RECIPE - THE LEMON BOWL®

Cuban Black Beans and Rice Recipe - The Lemon Bowl® image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories Side Dish

Total Time 600 minutes

Prep Time 480 minutes

Cook Time 120 minutes

Yield 10

Number Of Ingredients 15

Ingredients

1 pound black beans - dried (or 4 (four 15-ounce cans rinsed and drained))
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
Rince rice in a strainer until the water comes out clear
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 220 kcal, CarbohydrateContent 51.3 g, ProteinContent 10.7 g, FatContent 1.6 g, SaturatedFatContent 0.2 g, SodiumContent 724 mg, FiberContent 13.1 g, SugarContent 2 g, UnsaturatedFatContent 1.4 g, ServingSize 1 serving

CUBAN BLACK BEANS AND RICE RECIPE - THE LEMON BOWL®

Cuban Black Beans and Rice Recipe - The Lemon Bowl® image

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.

Provided by Liz DellaCroce

Categories Side Dish

Total Time 600 minutes

Prep Time 480 minutes

Cook Time 120 minutes

Yield 10

Number Of Ingredients 15

Ingredients

1 pound black beans - dried (or 4 (four 15-ounce cans rinsed and drained))
3 cloves garlic
4 bay leaves (divided)
2 tablespoons extra virgin olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
2 cloves garlic (minced)
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon cayenne
2 cups long grain white rice (rinsed)
4 cups chicken broth (low sodium)
minced cilantro and lime wedges (to serve)

Steps:

Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
Rince rice in a strainer until the water comes out clear
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

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