This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas. Cuban-Inspired Black Beans and Rice Serves: 6 Ingredients 1 large onion, finely chopped 1 medium green or red bell pepper, finely diced 2 tbsp olive oil 3–4 cloves garlic, minced 3 1/2–4 cups cooked black beans (from about 1 2/3 cups raw), or 2 (15–16 oz) cans, drained and rinsed 2 tbsp apple cider vinegar salt and freshly ground black pepper a few grains of cayenne pepper 1/2 cup water or cooking liquid from beans hot cooked brown rice 1 small onion, finely chopped, for optional garnish Instructions Heat 1 1/2 tablespoons of the oil in a large skillet. Add the onion and sauté until they over medium-low heat until it is translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden. Add the beans, vinegar, and seasonings (be generous with the black pepper) along with the water or cooking liquid. Simmer over very low […]
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