Cuban Beans and Rice
Recipe By: Megan
Prep time:
Cook time:
Total time:
Serves: serves 6
- 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 by Foods of Our Lives at https://www.foodsofourlives.com/2016/01/cuban-beans-and-rice/
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