Delicious Cuban Rice & Beans

One of our friends emailed me today to ask for the recipe for the Cuban rice and beans I served at our last simplicity meeting. Nearly simultaneously, Dan IMed me, “I’m so in love with these beans and rice you made.” I took those two things as a hint to post the recipe. The recipe comes from the wonderful (milk-free, egg-free, wheat-free, soy-free, peanut-free, tree nut-free, fish-free, and shell fish-free) cookbook The Whole Foods Allergy Cookbook. I’ve modified it a bit.

Cuban Rice And Beans

(Serves 8)

1 large Vidalia onion, diced
4 cloves of garlic, pressed/minced
2 bay leaves
4 T olive oil
2 tsp. oregano
1 T cumin
4 15-oz. cans black beans (about 6 c. of beans)
1 tsp. salt
1/2 tsp. pepper
1/4 c. cider vinegar
1 T honey
2 cans of veggie broth

2 c. white rice or brown rice
enough water to cook the rice
salt to taste

Saute onion, garlic, and bay leaf in olive oil over med. heat until onion is soft. Add oregano and cumin. Cook about 2 minutes. Add black beans through veggie broth; cook 30 minutes at a simmer.

In the meantime, cook rice in water according to bag or cooker directions (30-50 min., depending on rice).

Toss the rice and beans together thoroughly. Add more salt and pepper to taste. Let the flavors combine for 5 minutes, and serve.