Cuban Black Beans & Rice Recipe

Name: Cuban Black Beans & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound black beans; 1 whole medium onion, diced; 1 whole green pepper; 1/4 cup olive oil; 2 cloves garlic; 2 whole bay leaves; 1/2 teaspoon ground cumin; 1/2 teaspoon oregano; 2 heaping teaspoons sugar; 3 tablespoons vinegar; 1 heap (palmful)salt

Servings: persons

1 pound black beans
1 whole medium onion, diced
1 whole green pepper
1/4 cup olive oil
2 cloves garlic
2 whole bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 heaping teaspoons sugar
3 tablespoons vinegar
1 heap (palmful)salt

1
Rinse & pick over beans. Place them in a large pressure cooker & cover with 5 cups water. Cover & cook on med-high pressure until pressure regulator attains gentle rocking motion. Turn down heat & adjust as needed to keep the regulator steaming gently. Cook 40 minutes.
2
Core & half green pepper. Dice one half. Blacken the other half. Wrap in paper bag until cool, then peel off & discard the black part. Dice the remaining portion.
3
Saute onion, green pepper, & pressed garlic in olive oil (make sure the oil covers the bottom of the pot).
4
When beans are tender, add other ingredients to the pot & simmer, uncovered, 20 minutes.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound black beans, 1 whole medium onion, diced, 1 whole green pepper, 1/4 cup olive oil, and more.

Yes, Cuban Black Beans & Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Black Beans & Rice

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