Monday, November 28, 2011

Meatless Monday: Cuban Black Beans

Sorry for the dark dreary photo! I assure you that although the photo is not my best, this recipe is a winner. I love doing meatless Monday dinners, but find that its a struggle to come up with an easy option that doesn't involve pasta. This recipe is my newest solution. Adapted from Real Simple's Cuban black beans, this is a great pantry meal.


Cuban Black Beans, adapted from Real Simple 

1 cup white rice
1 Tbs olive oil
1 onion, chopped
2 cloves garlic, chopped
salt and pepper
1 tsp ground cumin
1 tsp chili powder
dash cayenne (or to taste)
2 15.5 oz cans black beans, rinsed
1 tsp dried oregano
1 tablespoon red wine vinegar
1/4 cup fresh cilantro

Cook rice according to directions. Heat 1 tbsp oil over medium heat, once pan is heated, add onion and garlic, salt and pepper. Saute until softened and add cumin, chili powder and cayenne and cook for about 1 minute. Add rinsed black beans, 1 cup water, oregano. Cover and simmer for 10 mins.
Once simmered use a potato masher (or fork) to mash up some of the beans.
Add red wine vinegar, stir, and cook for another minute.
Serve beans over rice. Garnish with cilantro.
Optional toppings - red onion, avocado, cheese, sour cream, hot sauce.

For me, this is a great inexpensive riff on my favorite Chipotle burrito bowl.

5 comments:

  1. Yum! Can I mention again that I love that you are blogging regularly?

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  2. ditto to what michelle said! loving your recipes lately!

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  3. that does sound yummy. I love Real Simple. Their recipes are usually winners.


    Stop by & enter my giveaway!

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  4. I bet avocado rocks as a topping for this. Yummy.

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  5. Nice job whipping up a tasty meal with pantry ingredients!

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