Cuban Black Beans and Rice

The Recipe’s Story

I was inspired a few months ago to cook one vegetarian meal a week. I had a good friend go vegan for lent and I was amazed how easy she made the transition. Therefore, I was on the hunt for a good vegan meal that my meat loving husband would eat. We are not turning vegan as I could never get my husband to give up a steak but in an effort to eat healthier he was OK surrendering his carnivorous habits once a week.

I found a recipe for Cuban Black Beans and Rice in an old addition of Real Simple Magazine.  I had almost all the ingredients in the house already and made a few adjustments. I cut the black beans in half because I like more veggies. I also reduced the water to make the beans thicker. Lastly, I replaced the cilantro for a lime wedge because B does not like the former and I like lime on just about anything. The flavors mixed together splendidly.

This recipe is relatively inexpensive and quick to make. It is also very filling and low in calories so if you want a hearty dinner and have not eaten well for the day this meal is sure to hit the spot. The black beans offer lots of filling fiber along with the brown rice. One cup of chopped green pepper gives you 200% of your daily vitamin C needs along with 10g of fiber and 3g of protein. Olive oil offers healthy omega 3. I like to serve this dish with a side salad and a light dressing for just a few more calories and a bit of crunch. As far as vegetarian dishes go this one is sure to please even meat loving mouths.

Cuban Black Beans and Rice

1 and 1/2 c brown rice

1 T olive oil

1 small onion, diced

1 green bell pepper, diced

2 cloves garlic

1 tsp. ground cumin

1 12.5 ounce can black beans, rinsed

1 tsp. dried oregano

1 T red wine vinegar

4 radishes, sliced

1 lime cut into wedges

1. Cook the rice according to directions. Meanwhile, heat the olive oil in a pan over medium-high heat. Add the garlic, onion, pepper and 1/2 tsp. salad and 1/4 tsp. pepper. Sauté until tender, about 5 min. Add the cumin and cook for an additional minute.

2. Add the beans, oregano and 1/2 cup water. Simmer, uncovered, for about 10 min. Add more water if the mixture becomes dry. Add the vinegar and smash about half of the beans with a fork to thicken the sauce.

3. Serve the beans over the rice and top with the radishes and a lime wedge on the side.

Servings: 3

Calories: Approximately 314  per serving(depending on size of pepper and onion this may slightly vary)