Cuban-style black beans go tex-mex! Served with rice they are a satisfying meal in themselves, especially when you load them up with toppings like sour cream, tomatoes, avocado and tortilla chips for scooping.
Black beans have a ton of flavor all on their own. Their earthy flavor only intensifies when seasoned with oregano, bay leaf and cumin along with a sofrito of onion, bell pepper and garlic.
The goal is to cook the beans until they’re super soft and creamy so they just about melt in your mouth. You can mash up a cup or two of the beans and add them back to the pot for extra creaminess.
They’re best made in the slow cooker but I’ve also included the stove top method in the recipe. They are a bit of work as they call for dried beans that need soaking first. I included a quick method for that too.
The good thing is the recipe makes a lot so you can count on leftovers unless you’re feeding a crowd.
|Slow Cooker Cuban Black Bean and Rice Bowls|| |
- 1 pound dried black beans
- 1 bay leaf
- 2 teaspoons dried oregano, crushed between fingertips
- 4 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 large onion, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- sea or kosher salt and freshly ground black pepper
- fresh cilantro leaves, chopped
- for the bowls:
- cooked rice
- your choice of:
- sour cream
- hot sauce
- shredded cheese
- diced tomatoes/salsa
- tortilla chips
- Put beans, bay leaf, oregano, and 1 tablespoon of the oil into a large pot, then cover with cold water by 3". Bring to a boil over high heat then reduce heat to medium-low and simmer, adding more water as needed to keep beans covered, until beans are very soft about 2 hours.
- Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic. Saute until soft and onions translucent. Season to taste with salt and pepper, then add to beans. Continue cooking beans, stirring occasionally for 15-20 minutes, tasting and reseasoning as needed. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf before serving. Garnish with chopped cilantro. Serve with rice and your choice of toppings.
- Add the beans, bay leaf, oregano, 1 tablespoon oil and enough water to barely cover the beans.
- Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic, saute until soft and onions translucent. Add to beans.
- Cook on high 4-5 hours on high or 8 hours on low until beans are very soft - take the lid off for the last hour or so to reduce down the liquid and let some of it cook off - keep an eye on it so it doesn't burn. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf. Garnish with cilantro. Serve with rice and your choice of toppings.
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