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Cuban Style Beans and Rice

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A hearty and flavorful dish combining black beans and rice, adapted to be gluten-free for everyone to enjoy.

Ingredients

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  • 1 cup dried black beans (or 2 cans, rinsed and drained)
  • 1½ cups long grain white rice (jasmine or basmati recommended)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 small green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 2 tablespoons tomato paste
  • 4 cups chicken or vegetable broth (960 ml)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional, for garnish)
  • 1 tablespoon white vinegar (optional)

Instructions

  1. Prepare the beans: If using dried beans, rinse thoroughly and soak in water overnight or for at least 6 hours. Drain and rinse again before cooking. If using canned, rinse and drain well.
  2. Cook the beans: In a large pot, add soaked beans with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer gently for about 1 to 1½ hours (or 30-40 minutes if canned) until tender but not mushy. Add the bay leaf halfway through cooking. Drain and set aside, reserving some cooking liquid.
  3. Make the sofrito: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and diced green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
  4. Add garlic and spices: Stir in minced garlic, cumin, oregano, and a pinch of salt and pepper. Cook for 1-2 minutes until garlic is golden but not burnt.
  5. Mix in tomato paste: Add tomato paste and cook, stirring constantly, for 2 minutes to deepen flavor.
  6. Combine beans and sofrito: Add cooked beans back to the pot with the sofrito mixture. Pour in about 1 cup of reserved bean cooking liquid or broth to create a sauce. Simmer gently for 10-15 minutes, stirring occasionally.
  7. Cook the rice: Rinse rice until water runs clear. In a medium saucepan, bring 3 cups of water to a boil with a pinch of salt. Add rice, stir once, cover, and reduce heat to low. Cook for 18 minutes without lifting the lid.
  8. Rest the rice: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  9. Finish the beans: Add white vinegar if using, taste, and adjust salt and pepper.
  10. Serve: Spoon beans over rice, garnish with chopped cilantro if desired, and enjoy.

Notes

Always ensure ingredients used are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/cuban-style-beans-and-rice/