Cuban Black Beans and Rice with Caramelized Sweet Plantains
Every Cuban kitchen has its own pot of black beans, and this is the weeknight version: a quick sofrito of onion, green pepper and garlic, beans simmered down with cumin, oregano and a splash of vinegar until thick and glossy, and a pile of sticky, caramelized sweet plantains on the side. It is vegan, costs almost nothing, and takes 35 minutes.
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Nutrition (per serving)
Every Cuban kitchen has its own pot of black beans, and this is the weeknight version: a quick sofrito of onion, green pepper and garlic, beans simmered down with cumin, oregano and a splash of vinegar until thick and glossy, and a pile of sticky, caramelized sweet plantains on the side. It is vegan, costs almost nothing, and takes 35 minutes.
The secret is the plantain. Buy it when the skin is mostly black, which feels wrong but is exactly right: the flesh turns soft and sugary, so it caramelizes into deep amber edges instead of drying out like a potato. For the beans, keep the can liquid and mash a few against the pan. That starch is what makes them silky enough to soak into the rice.
Step-by-step instructions
Rinse the rice until the water runs clear, then bring it to a boil in a small pot with 1 cup of water and a pinch of salt. Cover, turn the heat to low and cook for 15 to 18 minutes, then leave it covered off the heat.
Heat 1 tbsp of the oil in a saucepan and cook the onion, green pepper and garlic with a pinch of salt over medium heat for 6 to 8 minutes, until soft, sweet and just turning golden. This is your sofrito.
Stir in the cumin, oregano and bay leaf for 30 seconds, then add the beans with their liquid and the vinegar. Simmer for 10 to 12 minutes, mashing a few beans against the side of the pan, until thick and glossy.
While the beans simmer, peel the plantain and slice it on a steep diagonal into 1/2-inch pieces. Fry in the remaining 2 tbsp oil over medium heat for 2 to 3 minutes a side, until deeply caramelized, then sprinkle with salt.
Fluff the rice with a fork, spoon the black beans alongside and pile the plantains next to them. Finish with cilantro, a squeeze of lime and a crack of black pepper.
The beans are even better the next day, so make a double batch and keep it in the fridge for up to four days. Reheat with a splash of water and serve with a fried egg, tucked into a tortilla with avocado, or alongside grilled pork chops. Plantains are best fried just before eating.
Ingredients
- 1/2 cup long-grain white rice
- 1 (15 oz) can black beans, undrained
- 1 large very ripe plantain (skin mostly black)
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp red wine vinegar
- 3 tbsp olive oil, divided
- 1 lime, cut into wedges
- 1 small handful fresh cilantro
- salt and black pepper
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Step-by-Step
- 1
Rinse the rice until the water runs clear, then bring it to a boil in a small pot with 1 cup of water and a pinch of salt. Cover, turn the heat to low and cook for 15 to 18 minutes, then leave it covered off the heat.
- 2
Heat 1 tbsp of the oil in a saucepan and cook the onion, green pepper and garlic with a pinch of salt over medium heat for 6 to 8 minutes, until soft, sweet and just turning golden. This is your sofrito.
- 3
Stir in the cumin, oregano and bay leaf for 30 seconds, then add the beans with their liquid and the vinegar. Simmer for 10 to 12 minutes, mashing a few beans against the side of the pan, until thick and glossy.
- 4
While the beans simmer, peel the plantain and slice it on a steep diagonal into 1/2-inch pieces. Fry in the remaining 2 tbsp oil over medium heat for 2 to 3 minutes a side, until deeply caramelized, then sprinkle with salt.
- 5
Fluff the rice with a fork, spoon the black beans alongside and pile the plantains next to them. Finish with cilantro, a squeeze of lime and a crack of black pepper.
Recipe
Cuban Black Beans and Rice with Caramelized Sweet Plantains
Ingredients
- 1/2 cup long-grain white rice
- 1 (15 oz) can black beans, undrained
- 1 large very ripe plantain (skin mostly black)
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp red wine vinegar
- 3 tbsp olive oil, divided
- 1 lime, cut into wedges
- 1 small handful fresh cilantro
- salt and black pepper
Instructions
- 1
Rinse the rice until the water runs clear, then bring it to a boil in a small pot with 1 cup of water and a pinch of salt. Cover, turn the heat to low and cook for 15 to 18 minutes, then leave it covered off the heat.
- 2
Heat 1 tbsp of the oil in a saucepan and cook the onion, green pepper and garlic with a pinch of salt over medium heat for 6 to 8 minutes, until soft, sweet and just turning golden. This is your sofrito.
- 3
Stir in the cumin, oregano and bay leaf for 30 seconds, then add the beans with their liquid and the vinegar. Simmer for 10 to 12 minutes, mashing a few beans against the side of the pan, until thick and glossy.
- 4
While the beans simmer, peel the plantain and slice it on a steep diagonal into 1/2-inch pieces. Fry in the remaining 2 tbsp oil over medium heat for 2 to 3 minutes a side, until deeply caramelized, then sprinkle with salt.
- 5
Fluff the rice with a fork, spoon the black beans alongside and pile the plantains next to them. Finish with cilantro, a squeeze of lime and a crack of black pepper.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.