No Cuban meal is complete without it…
Like fried plantains, black beans and rice is a staple as a side for Cuban meals. Though, really, we’ve been known to chow down on a plate of this delicious mix all on its own. It’s earthy, meaty, and filling – what’s not to love?
There’s a little extra kick to this recipe – in the form of paprika. It’s a mild heat for chiliheads, but it adds just enough oomph to bring this Cuban side dish to spicy life.
Cuban Black Beans And Rice
- 1 pound dried black beans
- 2 cups cooked long-grain rice
- 1 large onion chopped
- 1 bell pepper chopped
- 1 slice cooked bacon crumbled
- 2 cloves garlic minced
- 6 cups water
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 leaves bay
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- In a soup pot over high heat, add the black beans and cover them with water. Boil the black beans for 2 minutes.
- Remove the pot from the heat, and allow the beans to soak in the water for 1 hour.
- Drain the beans, then place them back in the soup pot and pour the 6 cups of water over the beans. Place to the side over low heat.
- In a sauté pan over medium heat, and the olive oil, then cook the chopped onions, bell peppers, and garlic until the onions are translucent (approximately 5 minutes).
- Transfer the pepper/onion mix into the soup pot with the beans and water. Add the bacon, bay leaves, salt, pepper, and paprika. Turn the heat to high and bring the mix to a boil, then lower heat to low, cover the soup pot, and simmer the beans for 2 hours, or until the beans are tender. Add additional water as needed.
- Remove from heat and stir in the rice wine vinegar.
- Serve with rice.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!