Cuban Beans & Rice
Submitted by amyweishuhn
Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that’s on the table in 25 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minMoros y cristianos. Frijoles negros con arroz. Whatever you call it, Cuban beans and rice is one of those dishes that proves simple ingredients cooked right can fill you up body and soul.
Black beans get a quick simmer with sautéed green pepper, garlic, oregano, minced pimientos, and a splash of white vinegar that brightens everything up. Spooned over fluffy rice, it’s a complete meal.
No meat, no dairy, and ready in under half an hour.
Chef Tips
- The splash of vinegar is key to authentic Cuban flavor; it cuts through the earthiness of the beans
- Use canned black beans for speed or cook dried beans ahead for deeper flavor
- Serve with sliced avocado, fried plantains, or a squeeze of lime on top for the full Cuban experience
Ingredients
Directions
Heat the oil in a skillet, add the green pepper and garlic and sauté for about 3 minutes.
Stir in beans, oregano, vinegar, and pimientos.
Add salt and pepper to taste.
Reduce the heat, cover and simmer for 5 minutes.
Spoon over cooked rice and serve.
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