cuban black beans and rice
(1 RATING)
This recipe was given to me by a friend who made it for us for a church meeting one night. I love the flavors and make it quite often for my family.
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prep time
25 Min
cook time
6 Hr
method
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yield
6 serving(s)
Ingredients
- 1 package 16 oz. black beans, picked through and washed
- 1 medium red onion
- 1 medium green pepper
- 1 medium red pepper
- 3 cloves garlic, minced
- 5 tablespoons olive oil, extra virgin
- 2 tablespoons lemon juice
- 2 dashes tabasco sauce
- 2 - bay leaves, dried
- 1 teaspoon cumin
- 2 cups rice, cooked
- 1/2 cup monterey jack cheese, shredded
How To Make cuban black beans and rice
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Step 1Pick through and wash beans. Cover with water in large pot and bring to a boil. Let beans boil 3 minutes and turn heat off. Cover 1 hour and rinse. Re-cover with water and bring to a boil, add 2 Bay Leaves. Set heat to medium and cook until beans are tender, about 3 or 4 hours.
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Step 2Heat olive oil in saute pan. Add onion, peppers, and garlic. Saute until vegetables are tender. Set aside.
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Step 3Remove bay leaves from beans. Using a stick blender, blend beans until there are some whole beans and some that are blended. Add Cumin.
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Step 4Add sauteed vegetables, lemon juice and Tabasco sauce. Cook until heated through and add salt and pepper to taste. Adjust seasonings as needed.
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Step 5Serve over cooked rice and cover with grated cheese.
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