Cuban Black Beans and Rice (Peanut-Free)

Ingredients

• 1 lb Black beans (canned or dried)
• 2 cups Long-grain rice
• 1 medium Onion
• 1 medium Bell pepper
• 4 cloves Garlic
• 1 leaf Bay leaf
• 1 tsp Cumin
• 0.5 tsp Oregano
• 2 tbsp Olive oil
• 4 cups Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1If you are using dried black beans, place the 1 lb of black beans in a bowl and cover them with water. Let them soak overnight. The next day, drain and rinse the soaked beans. If you are using canned black beans, simply drain and rinse the 1 lb of black beans.
2. 2Place the 2 cups of long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch. Set aside.
3. 3Finely chop the 1 medium onion and the 1 medium bell pepper. Mince the 4 cloves of garlic.
4. 4In a large, heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the chopped 1 medium onion and the chopped 1 medium bell pepper. Cook, stirring occasionally, until they are softened, about 5 minutes.
5. 5Add the minced 4 cloves of garlic, 1 teaspoon of cumin, and 0.5 teaspoon of oregano to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
6. 6Add the prepared 1 lb black beans, 1 leaf bay leaf, and 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the beans are tender. Stir occasionally.
7. 7While the beans are simmering, cook the 2 cups of long-grain rice. In a medium saucepan, combine the rinsed 2 cups of rice with 4 cups of water (or follow the water ratio on your rice package if it differs). Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes before fluffing with a fork.
8. 8Once the beans are tender, remove and discard the 1 leaf bay leaf. Season the beans with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
9. 9To serve, spoon the cooked 2 cups of long-grain rice onto plates or into bowls. Ladle the seasoned 1 lb black beans over the rice.

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