Thursday, November 06, 2008

Cuban Black Beans and Rice

I made this recipe last week and I can't tell you how pleased I was with how it came out. Especially because I had some concerns as I sniffed the nearly-finished beans simmering on the stove. I think I must have an olfactory problem with vegetable broth, cause I always have my doubts about recipes that I use it in. But, like those other recipes, I loved the results in this case too! I am so pleased to have a really fast, really filling and really delicious vegetarian recipe to add to the repertoire. When Josh got home he said the kitchen smelled just like the burrito he had in NYC. He stuffed some of his dinner in a tortilla and was very, very happy. This recipe is supposed to serve four, but the protein-carb punch of beans and rice is really filling. We got two dinners and 4 lunches out of this one batch, which makes it pretty pocketbook friendly too!

Cuban Black-Bean Stew with Rice
Recipe from Everyday Food; Serves 4

1 1/2 cups long-grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

  • Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
  • Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
My notes: I had half a red onion leftover in the refrigerator, so that's all I used and am likely to keep it that way since we were both so pleased with the outcome. I didn't bother with any garnishes because I knew whatever we didn't use would just sit in the fridge and be a waste of money. Josh did however point to the radishes in the recipe's picture and say that they were a part of his NYC burrito, so I guess I might include them next time, just for him. :)


Julie said...

Wow, that sounds really good, I love beans and rice. I like that it uses canned beans and don't have to spend a lot of time cooking them. I'll have to try this.

foodbin said...

looks appetizing

i'm kelly said...

this sounds really good! can't wait to try it out!

rosiepan said...

Is this the Cuban Black Beans & Rice you are making this week for dinner?

Jessica said...

Indeed it is Rosiepan.

rosiepan said...

Thanks! It sounds delicious! Maybe I'll make this next week.

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