Cuban black beans and rice are a healthy, high protein quick and easy vegetarian and vegan meal. Popular in the Caribbean and in Cuban cuisine, black beans and rice can also be a staple of your vegetarian diet. This is a basic, quick and easy vegetarian recipe for black beans and rice, spiced with peppers and hot sauce, but you can add any of your favorite seasonings to these Cuban black beans.
If you've got leftover rice on hand, cooking up the beans takes literally just five minutes, so you can have a healthy vegetarian entree or side dish ready to go super fast.
Recipe courtesy of Bush's® Beans.
If you like making rice and beans then you'll love these 7 exciting ways to make rice and beans
- 1 tablespoon olive oil
- 3/4 cups onion, chopped fine
- 1/2 cup green pepper, chopped fine
- 1 cup tomatoes, diced
- 1 15 ounce can black beans, drained, with liquid reserved
- 1/2 teaspoon thyme
- 1 teaspoon garlic salt
- 3 tablespoons cider vinegar
- 1/2 teaspoon hot pepper sauce
- 2 cups cooked or leftover white or brown rice
- lime wedge (optional)
In large skillet heat olive oil. Cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juices and continue to cook 5 minutes.
Serve black beans over rice. Garnish with lime wedge (optional).
See below for more vegetarian rice and beans recipes and more Caribbean black beans and rice recipes.
Like these beans?
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|Nutritional Guidelines (per serving)|