Cuban-Style Red Beans & Rice

Name: Cuban-Style Red Beans & Rice
Yield: 6 Servings
Cuisine: Cuban
Ingredients: 1½ cups (10½ oz/330 g) uncooked long-grain white rice; 2 cloves garlic, minced; 2½ cups (20 fl oz/625 ml) chicken broth or water; Salt and freshly ground black peppercorns; 2 tsp ground cumin; 1 cup (7 oz/220 g) dried red beans; 1 can (8 fl oz/250 ml) tomato sauce; 1 green or red bell pepper, seeded and chopped; 2 tsp olive oil; 3 strips thick-sliced bacon, chopped; 1 bay leaf; ½ white onion, chopped; 2 tsp dried oregano

Preparation info

6
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Cumin is popular around the world. In Latin America and Cuba, you often find it in bean dishes such as this one, which are a staple of the region. You can also prepare this dish with black beans. Serve it alongside Latin-inspired seafood, poultry, or meat dishes.

Ingredients

1 cup (7 oz/220 g) dried red beans
1

Americas
Cuba
Main course
Side dish
Gluten-free
Spicy
Caribbean

Method

Pick over beans and discard any misshapen beans or stones. Rinse beans under running cold water, drain, and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove beans from heat, cover, and let stand for 1 hour.

Drain beans and return to saucepan. Add 8 cups