Quick Cuban-Style Black Beans and Rice
A shortcut Cuban black beans and rice recipe simplifies preparation using canned beans, recaito, herbs, and spices.
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Instructions
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In a saucepan, combine a 15-ounce can of undrained black beans, 1/4 cup recaito, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon ground cumin, and a dash each of salt and pepper.
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Bring the mixture to a boil over medium heat.
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Reduce heat and simmer uncovered for 30 to 40 minutes, or until desired consistency.
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Discard the bay leaf.
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Serve the black beans with 4 cups of hot cooked white rice.
Nutritional Info (per serving)
Calories:
275 kcal
Carbohydrate:
48 g
Cholesterol:
0 mg
Fiber:
10 g
Protein:
13 g
Saturated Fat:
0 g
Sodium:
189 mg
Sugar:
0 g
Fat:
3 g
Unsaturated Fat:
0 g