Cuban-Style Black Beans with Rice and Plantains
30 minutes or fewer
Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee
or chilled beer.
- 1 cup uncooked instant brown rice
- 2 Tbs. vegetable oil
- 2 firm, ripe plantains, peeled and cubed
- 1 large yellow onion, diced
- 1 green pepper, seeded and diced
- 1 vegetable bouillon cube, dissolved in 1 cup water
- 2 15.25-oz. cans black beans, drained and rinsed
- 1 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- ½ large red onion, chopped for garnish
- ½ cup snipped cilantro leaves for garnish
- 1 bunch thinly sliced scallions for garnish
1. Cook rice according to package directions, and set aside.
2. Meanwhile, heat 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
3. Heat remaining 1 Tbs. oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt, and pepper, and cook 5 minutes more, or until beans are heated through.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro, and scallions.
May 2005 p.46