Okay, here it is (insert drum roll here)…the all-time fam favorite, make-it-once-a-week-because-they’ll-eat-it recipe from our family to yours! Cuban Black Beans and Rice was literally our kids’ absolute favorite meal growing up.
Does that seem weird? Beans and Rice? Once you try it, you’ll get it. Crispy bacon, onions and peppers and beans…simple stuff that transforms into something almost magical when simmered with garlic, cumin and oregano, and then splashed with a little red wine vinegar. That’s the secret. We literally ate it once a week, which was awesome because it’s super easy to make and tastes delicious to grown-ups, too. WIN WIN.
Have you been to Cuba? Do you want to go? I have not been, but I hear people say it’s one of the coolest trips they’ve ever taken. It’s like going back in time 70 years or so. Someday……I’ll add it to my ever-growing travel bucket list.
Until then, we will just pretend we know what real Cuban food tastes like and keep on cookin’ “authentic” Cuban Black Beans and Rice! And no big deal if it isn’t very authentic. It’s delicious and that’s what counts, right?
- ½ lb. bacon
- 1 yellow or white onion
- 1 green pepper
- 2 cloves garlic or 1 tsp. garlic powder
- 2 cans black beans, drained
- 1 cup chicken stock or broth
- 1 tsp. dried oregano
- 2 tsp. cumin
- Salt and pepper to taste
- 2 Tbsp. red wine vinegar
- Cooked white rice
- Grated sharp cheddar cheese
- Fresh cilantro, optional
- Cut bacon into bite-sized pieces and cook until crisp. Remove bacon bits from pan, reserving about 1 Tbsp. drippings.
- Sauté onion and pepper in drippings until soft. Add garlic.
- Add beans, chicken stock, oregano, cumin, salt and pepper. Simmer 15 minutes.
- Add vinegar and bacon bits and stir to combine.
- Serve over rice with grated cheese and cilantro.