Cuban black beans and rice

I’m constantly on the lookout for easy, frugal, delicious and healthy recipes that my “meat-and-potatoes” man will actually eat.

I’m also trying to sneak more vegetarian meals into the mix (once or twice a week), and this Cuban Black Beans and Rice recipe was perfect on all fronts

  • it cost less than $3, since we already had everything but the beans and pepper on hand
  • it was as easy to prepare as sauteeing the onions and peppers and opening some cans
  • it was meat-free and spicy enough to keep things interesting!
  • The Greek loved it!

As usual, I tweaked the original recipe (found here).  I doubled the recipe, used canned rather than fresh tomatoes and added some bay leaves and an extra-long simmer to allow the flavors to make friends a little longer.

Ingredients (as made)

  • about 1 tablespoon olive oil (I just swirl a bit of olive oil on the bottom of a large saucepan – no measuring)
  • 1 medium onion, diced
  • 1 large green pepper, diced
  • 2 cloves garlic, minced (1 teaspoon pre-minced)
  • 2 cans diced tomatoes, drained
  • 2 cans reduced-sodium black beans, do NOT drain (helps the mixture thicken)
  • 1 teaspoon dried thyme
  • 6 tablespoons cider vinegar (slightly less than 1/2 cup)
  • 1 teaspoon hot pepper sauce (adjust to your tastes – we had habanero hot sauce, which is quite spicy!)
  • cooked rice (about 4 -5 cups)

Don’t forget to remove the bay leaves prior to serving!  You can serve with lime wedges, if desired.

Note: The “Print and PDF” button below will allow you to easily delete as much of the text and pictures  as you like prior to printing, so you’ll save on ink and paper.



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