Cuban Black Beans and Rice
A tasty Cuban style black beans and rice that is good as a side dish or a meatless main.
Total Time: : 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
|1||medium onion, diced|
|2 cloves||garlic, chopped|
|1 teaspoon||cumin, toasted and ground|
|2 (15-ounce) cans||black beans, drained and rinsed|
|1/2 cup||chicken broth or chicken stock|
|salt, to taste|
|pepper, to taste|
|1 tablespoon||cider vinegar|
|1/4 cup||cilantro, chopped|
|2 cups||cooked rice|
Heat the oil in a pan over medium-high heat, add the onion and pepper and cook until tender, about 7-10 minutes.
Add the garlic, cumin and oregano and cook until fragrant, about a minute.
Add the beans and water, bring to a boil, reduce the heat and simmer for 10 minutes.
Season with salt and pepper to taste, mix in the vinegar and cilantro, optionally mash 1/4 of the beans to make it creamy and served over steamed rice.