Thursday, April 02, 2009

Cuban Black Beans & Rice

OK so maybe the reason this wasn't great was because I made a lot of changes due to being so lazy, but I think part of it is the recipe's fault. It wasn't bad, it just wasn't really anything more than a pile of beans on some rice. Very quick since I used microwave brown rice and I didn't use radishes because that sounded weird. Not a make-again.


Cuban Black Beans & Rice
Real Simple, March 2009

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.

Serve the beans over the rice and top with the radishes and cilantro.

Yield: 4 servings

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