This simple little dish may not look like a whole lot.
But TRUST me, these beans are PACKED with flavor and you will love them and want to eat them over and over again.
Since moving to Florida my family and I have acquired a taste for Cuban food. It’s seriously amazing. In fact I have a pork roast marinating right now that I need to get on the smoker so I can make cuban pork sandwiches – eeek!!! They are amazing and if this recipe works how I want it too I will be posting that soon!
Anytime we have ordered cuban food there is always delicious black beans and yellow rice so I took it upon myself to learn how to make all these delicious foods so we can continue eating them long after we have moved away 🙂
Obviously I still need to learn to make the yellow rice, but all in good time right?
- 1½ cups long-grain white rice
- 1 tablespoon bacon fat or other oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, chopped
- 2 cans (19 ounces each) black beans
- 1 can (14.5 ounces) chicken broth
- 1 tablespoon cider vinegar
- ½ teaspoon dried oregano
- Coarse salt and ground pepper
- lime wedges
- fresh cilantro
- Cook the rice while you make the beans.
- In a stock pot or dutch oven, heat the bacon fat over medium high heat.
- Cook the onions, garlic and bell pepper until soft.
- Add the beans, broth, vinegar, oregano and simmer a few minutes, until hot. Mash the beans a bit with a cooking spoon to help thicken the mixture.
- Add salt and pepper to taste.
- Serve over rice with fresh, chopped cilantro and a drizzle of lime juice.
Recipe ever so slightly adapted from MarthaStewart.com
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