Cuban Black Beans and Rice

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Category: Entree
Source: Moosewood

  • 4 cans black beans (7 cups)
  • 3 tbs olive oil or butter
  • 2 garlic cloves, minced or pressed
  • 1 cup onions, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp cayenne pepper (use paprika for milder flavor)
  • 1 cup carrots, chopped
  • 1 medium green pepper, chopped
  • salt to taste
  • black pepper to taste
  • 1 can tomatoes, diced
  • 6 cups brown rice, cooked

Drain the cooked beans and reserve the liquid.

In a large skillet or sturdy saucepan, saute the onions, garlic, and spices in the oil or butter until the onions are translucent. Add the carrots and saute for 3-4 minutes. Add the green peppers and saute for 5 minutes more. Add salt, black pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.

Combine the drained black beans with the vegetable mixture. Puree 2-3 cups of the bean-vegetable mixture in the blender with enough reserved liquid to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt.

Serve the beans on hot rice and top with Hot Sauce and a dollop of sour cream. This is also good as a burrito filling.