Cuban Black Beans and Rice (Printable Format)
Savory Cuban black beans and rice with vibrant sofrito, peppers, and gentle spices for comforting flavor.
# Needed Ingredients:
→ Sofrito
01 -
2 tablespoons tomato paste
02 -
3 large garlic cloves, peeled and chopped
03 -
1 cup chopped onions
04 -
2 teaspoons cumin seeds
05 -
2 dried bay leaves
06 -
1 teaspoon dried oregano
07 -
1/2 cup olive oil
08 -
Salt and black pepper, to taste
→ Beans and Rice
09 -
1 tablespoon olive oil
10 -
1/2 cup chopped onions
11 -
1 teaspoon minced garlic
12 -
1 cup chopped bell peppers
13 -
2 teaspoons dried oregano
14 -
1 dried bay leaf
15 -
1 teaspoon ground cumin
16 -
28 ounces canned black beans, drained and rinsed
17 -
2 cups long grain rice, rinsed
18 -
4 cups water
# Preparation Steps:
01 -
Combine tomato paste, garlic, onions, cumin seeds, bay leaves, oregano, and olive oil in a food processor. Season with salt and pepper and process until a smooth paste forms. Set aside.
02 -
Heat olive oil in a large saucepan over medium-high heat. Add onions, minced garlic, and bell peppers. Sauté, stirring occasionally, until onions are softened and bell peppers are tender, about 4 to 5 minutes.
03 -
Add prepared sofrito to the pan. Cook, stirring constantly, until aromatic, approximately 2 minutes. Incorporate dried oregano, bay leaf, ground cumin, black beans, and rice. Season with salt and pepper.
04 -
Pour in the water and gently stir to distribute ingredients. Bring the mixture to a boil, reduce heat to low, cover with a lid, and simmer for 10 to 15 minutes until the rice is tender and the water is absorbed.
05 -
Turn off the heat and let the covered pan sit undisturbed for 10 additional minutes to allow flavors to develop before serving.
# Supplementary Details:
01 -
For best results, rinse rice thoroughly to remove excess starch and yield fluffy grains.
02 -
Sofrito can be made in advance and refrigerated in an airtight container for up to one week.