Cuban Black Beans and Rice
Black Beans and Rice
3 cups water (or half water, half chicken broth)
1 teaspoon salt
1 teaspoon butter
2 bay leaves
1/2 teaspoon turmeric
1-1/2 cups basmati rice
1 teaspoon butter
2 tablespoons cumin seeds
2 scallions, finely minced
1-1/2 cups canned black beans, well rinsed and drained
Optional: 2 tablespoons minced cilantro or mint
Directions
Start rice 30 minutes before serving. In a saucepan, bring water (or water/stock combo), salt, butter, bay leaves, and turmeric to a boil. Add rice, stir once, cover tightly and reduce heat to the lowest possible setting.
Melt butter in a small skillet. Add cumin seeds and toast until very fragrant. Remove from heat.
Toss scallions with black beans. When rice is almost finished cooking (about 15 to 20 minutes depending on age of rice and your elevation), add black beans and scallions to top, but do not stir in. When rice is done, let sit a few minutes, then use a wooden spoon to gently toss, adding toasted cumin seeds and optional cilantro or mint. Serve with the Cuban Pork.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
