Cuban Rice and Beans

Cuban Rice and Beans

Ingredients:

    For Beans

    • 2 T. coconut oil
    • 1/2 onion, chopped
    • 1/2 green pepper, diced
    • 2 (15oz) cans of black beans, rinsed, drained, soaked and drained again
    • 1 “can” of water (use black bean can for measuring water)
    • 1 tsp. minced garlic
    • 1 bay leaf
    • 1 tsp. oregano
    • 1/2 T. cumin
    • 1/2 tsp. salt
    • 1/8 tsp. pepper
    • 1/2 T. agave nectar (or honey)
    • 2 T. apple cider vinegar

    For Rice

    • 1 cup uncooked brown rice
    • 2 cups water
    • 1 T. olive oil

    Directions:

    1. Heat oil over medium high heat.
    2. Add onion and pepper and saute for 5 minutes.
    3. Add black beans, water, spices, agave nectar, and vinegar.
    4. Bring to a boil, reduce heat, and simmer on low with lid askew for 1 1/2 hours.
    5. Stir every 15 minutes.
    6. With 45 minutes left of cooking time, start cooking your rice.
    7. When ready to serve remove bay leaf from beans, place rice on a plate, and top with beans.
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