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Cuban Black Beans and Rice – vegetarian recipe
Stav Kogan

Cuban Black Beans and Rice

A deeply savory Cuban black bean recipe, rich with aromatics and a hint of tang, served over fluffy brown rice and topped with hard-boiled egg, sour cream, and red onion for a symphony of flavor and texture.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 serving
Calories: 585
Ingredients Method Nutrition

Ingredients
  

  • For the Black Beans
  • 1½ cups / 300g (10.6 oz) dried black beans, picked over and rinsed
  • 3 tablespoons (45 ml / 1.5 fl oz) olive oil
  • 3 medium onions, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon (1 g / 0.04 oz) dried oregano
  • ½ teaspoon (1 g / 0.04 oz) dried thyme
  • 1 tablespoon (15 g / 0.53 oz) tomato paste
  • ¼ teaspoon (1 ml / 0 fl oz) Tabasco, or to taste
  • 1 tablespoon (15 ml / 0.5 fl oz) red wine vinegar
  • 1 cup (240 ml) water, plus more as needed
  • 2 green bell peppers, cored and diced
  • Salt to taste
  • Freshly ground black pepper to taste
  • For Serving
  • 4 cups (960 ml) cooked Perfect Brown Rice
  • 1 hard-boiled egg, minced
  • ⅔ cup (160 g / 5.6 oz) sour cream
  • ½ small red onion, finely diced
  • for Perfect Cuban Black Beans
  • For an even deeper flavor, make the beans a day ahead. The flavors will meld and intensify overnight in the refrigerator. Just reheat gently, adding a splash of water if needed.
  • To make this recipe vegan, simply omit the hard-boiled egg and use your favorite plant-based sour cream or a drizzle of cashew crema instead.
  • This recipe freezes beautifully. Let the beans cool completely, then store them in an airtight container in the freezer for up to 3 months for a quick and easy future meal.

Method
 

  1. First, prepare the beans. Soak them overnight in a large bowl with enough cold water to cover them by a few inches. Alternatively, for a quick soak, place the beans in a saucepan, cover with water, bring to a boil for 2 minutes, then turn off the heat, cover, and let them sit for 1 hour.
  2. Drain the beans well regardless of the method used.
  3. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  4. Add the diced onions and sauté for 5-7 minutes until softened and translucent.
  5. Stir in the minced garlic and cook for another minute until fragrant.
  6. Add the drained beans to the pot along with the bay leaves, oregano, thyme, tomato paste, Tabasco, vinegar, and 1 cup (240 ml) of water.
  7. Stir everything to combine.
  8. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 to 1½ hours.
  9. Stir occasionally to prevent sticking. The beans are done when they are tender but still hold their shape. If the mixture looks too dry during cooking, add a splash of water. The final sauce should be thick, not watery.
  10. About 10 minutes before the beans are finished cooking, stir in the diced green peppers.
  11. Continue to simmer until the peppers are tender-crisp.
  12. Remove the bay leaves.
  13. Season generously with salt and freshly ground black pepper to taste.
  14. To serve, spoon the hot black beans over individual portions of brown rice.
  15. Garnish with a sprinkle of minced hard-boiled egg, a dollop of sour cream, and a final flourish of diced red onion.
  16. Enjoy immediately!
  17. Don't skip the garnishes! The combination of creamy sour cream, sharp onion, and rich egg provides a perfect contrast of flavors and textures that elevates the entire dish.

Nutrition

Calories: 585kcalCarbohydrates: 75gProtein: 22gFat: 18g

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