CUBAN BLACK BEANS AND RICE

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, entree
RELATED DISHES
Roasted Chicken, Steak with Chimichurri, BW Standard Salad
FEEDS HOW MANY?
6, can be scaled up or down for a crowd
TIME COMMITMENT?
1 hour
FAST, WEEKNIGHT, WEEKEND?
Fast, weeknight
STAIRMETER?
I have all of these ingredients on deck pretty much
EQUIPMENT NEEDED?
Heavy pot
WHO I MADE IT FOR?
This is another dish that I’m proud of because it was basically a product of what I had laying around at the time. I make this usually for big groups because it’s easy to scale up.

INGREDIENTS

Olive oil
Bacon (8 pieces, chopped)
Onions (2, diced)
Garlic (5 cloves, minced)
Rice (preferably long grain, 2 cups)
Water (2 cups)
Black beans (2 cans, don’t strain- use the bean liquid)
Cumin (2 tablespoons)
Cayenne pepper (1 tablespoon)
Salt to taste
Optional: bell peppers (2, diced)

DIRECTIONS

  1. Heat Dutch oven over medium-high heat and add bacon. Cook until bacon is crispy.
  2. Add onions and bell peppers (if using) and cook until translucent about 8 mins.
  3. Add garlic, stir until fragrant about 30 seconds.
  4. Add rice and spices and mix well. When rice is slightly browned about 3 mins, add beans and water. Cover and cook on low heat for about 40 mins until rice is cooked.

BOTTOM LINE: an easy side dish that tastes like it was way harder to make than it actually was.

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