Cuban Black Beans and Rice
Serves 4
Ingredients
15
ouncesblackbeans, rinsedanddrained
½
redonion, sliced thinly
1
lime
3
pinches salt
1
tablespoonoliveoil
1
yellowonion, chopped
2
cloves garlic, peeledandminced
2
cupsbrown rice
4
cups chickenbroth (orwater)
2
bay leaves
½
teaspoon turmeric or cumin
1
pinch cayennepepper
5
sprigs cilantro
Directions
1.
Drainand rinse theblackbeans andplace
them ina small pot. Cut the lime inhalf, then
squeezehalf of the limeover thebeans (save
the secondhalf for later). Stir in twopinches
of salt and set aside. Thinly slice the red
onionand set aside for garnishat theend.
2.
Inamediumpot overmedium-highheat,
warm theoil. Stir in theyellowonion, garlic,
andonepinchof salt and cookuntil soft,
about threeminutes.
3.
Stir in the rice and cook for about 30
seconds, stirring constantly, until the rice
is lightly toasted. Add thebroth (orwater),
bay leaves, turmeric, and cayenne. Bring
thepot to aboil, then lower to a simmer
and coverwith a lid. Cook the rice until
thebroth is absorbed, about 35minutes.
4.
Put thepotwith thebeans on the stove and
heat until thebeans begin to simmer. Spoon
the rice into four servingbowls, then top
with thebeans. Pluck the leaves off of the
cilantro sprigs and sprinkle on top. Garnish
eachbowl with the thinly sliced redonion.
To finish, take the remaining limehalf and
squeeze a little fresh juice over eachbowl.
Chef’sCorner
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Recipe courtesy of Common
Threads, getting America’s
kids cooking for life.
United proudly partnerswith
Common Threads, a U.S. national
nonprofit that provides a
preventative health program
solution in urban areas to children,
families and teachers in under-
served communities. Their unique,
hands-on nutrition education
curriculum and programswork
to prevent childhood obesity and
reverse the trend of non-cookers,
getting America’s kids cooking for
life. Founded in 2003, Common
Threads currently serves 8major
cities: Chicago, LA, NYC, Miami, DC,
Austin, NewOrleans, & Jacksonville.
Formore information,
go to
commonthreads.org.
