Cuban black beans and rice

Another meal that we’ve been trying to nail down for years, and we finally are VERY satisfied with the results. Great even without the pulled pork. Fantastic as a side with fish meals too. Someday we’ll have to plan ahead and prepare these from dried beans.

Ingredients

• 1  cup  long-grain white rice (we like Jasmine rice)
• 1 can of Bush’s low sodium Black Beans (or prepare them from dried beans if you can!)
• 2  tablespoon  olive oil, we mix California olive  with a little lemon-infused olive oil
• 1  onion, chopped, we like sweet onions, Viladia if possible.
• 1  bell pepper, cut into 1/4-inch pieces. We like a handful of the mini-bells
• 2  cloves  garlic, chopped (or 2 teaspoons of minced garlic in a jar)
• Black pepper
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1  tablespoon  red wine vinegar
• Pulled Pork (optional)
• Cilantro to taste (optional)

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with cilantro.

We serve this with pulled pork cooked in the Orion Cooker. We usually have several vacuum bags in the freezer, but it’s good with no meat as well. Sometimes we put a little fresh, uncooked onion on top for texture and a ‘pop’ of flavor. Mince it small.