Cuban Black Beans and Rice

This recipe was in the March 2009 of Real Simple magazine. We love beans and rice and I was excited to try a new variation. The radishes added a nice crunch to the dish...who would have thought?! I wish we had an avocado to eat with it...would have been heaven :-)!

1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7minutes. Stir in the cumin and cook for 1 minute.
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.
Serve the beans over the rice and top with the radishes and cilantro.


McKell and John said...

I made this last week and we LOVED it. For some reason, the radishes add so much. And of course, the avo's!