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Cuban Black Beans & Rice

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 large green bell pepper, cut into 1/2-inch pieces
  • 1 jalapeño, seeded and minced (optional)
  • 4 large garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 15- to 16-ounce cans black beans, rinsed, drained
  • 3/4 cup vegetable broth 
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon salt
  • Long-grain rice, to serve

Instructions

  1. Heat a heavy large saucepan over medium heat.
  2. When the pan is sufficiently heated, add oil. When oil begins to shimmer, add onion, bell pepper, jalapeño, if using, and oregano and sauté until vegetables start to soften about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add 1 cup of beans to the pan. Using the back of a fork, mash beans coarsely.
  5. Add remaining beans, broth, and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally about 15 minutes. 
  6. Season beans to taste with salt and pepper.
  7. Long-grain rice, to serve.

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