Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Cuisine: Cuban
Ingredients: 1 jalapeño chile (optional), seeded and minced; 1 tablespoon tomato paste; 1 medium-size zucchini, minced; 3 garlic cloves, minced; 1 medium-size onion, minced; ½ medium-size green bell pepper, seeded and minced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; Freshly ground black pepper; Hot cooked rice, for serving; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; ½ teaspoon salt; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; ½ teaspoon ground cumin; ½ teaspoon dried oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Spanish name for this classic Cuban dish is moros y cristianos, or “Moors and Christians.” Since the beans are traditionally served on top of the rice, the rice must be cooked separately. White rice is classic, but brown rice is more nutritious.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size onion

Americas
Cuba
Gluten-free
Vegan
Caribbean

Method

Heat the oil or water in a large saucepan over medium heat. Add the onion, bell pepper, zucchini, garlic, and jalapeño (if using). Cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste, cumin, and oregano, and cook for 30 seconds. Add the tomatoes with their juices, beans, salt, and pepper to taste. Cook, uncovered, stirring occasionally, until the vege