Equipment
Ingredients
Steamed White Rice
- 200 g long-grain white rice, rinsed well
- 300 ml water
- 15 ml extra virgin olive oil
- 3 g fine sea salt
Cuban Black Beans (Frijoles Negros)
- 30 ml extra virgin olive oil
- 1 green bell pepper, finely diced
- 1 yellow onion, finely diced
- 4 garlic, minced
- 4 g ground cumin
- 2 g dried oregano
- 1 bay leaf, whole
- 800 g canned black beans, undrained
- 15 ml white wine vinegar
- 2 g fine sea salt
Nutrition (per serving)
Method
Place the long-grain white rice in a fine mesh sieve and rinse under cold water until the water runs completely clear to remove excess surface starch.
In a medium saucepan, combine the rinsed rice, water, 15ml olive oil, and 3g salt. Bring the mixture to a boil over medium-high heat, reaching approximately 100°C/212°F.
Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed for 18 minutes. After 18 minutes, remove from heat and let the rice rest covered for 5 minutes.
While the rice cooks, heat 30ml olive oil in a large skillet or pot over medium heat. Add the diced green bell pepper and yellow onion, sauteing until they are softened and translucent, about 8 to 10 minutes.
Stir the minced garlic, ground cumin, and dried oregano into the softened vegetables. Cook continuously for 1 minute to toast the spices and release the garlic oils.
Pour the completely undrained canned black beans into the skillet along with their starchy liquid. Add the whole bay leaf and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and allow the beans to cook uncovered for 15 minutes. While stirring occasionally, use the back of a wooden spoon to mash a portion of the beans against the side of the pot to naturally thicken the liquid into a rich sauce.
Remove the skillet from the heat and extract the bay leaf. Stir in the white wine vinegar. Taste the beans and adjust the seasoning with the remaining 2g of salt if needed, depending on the initial saltiness of the canned beans.
Fluff the rested white rice gently with a fork. Spoon the hot rice into wide serving bowls and ladle the thickened, savory black beans generously over the top.
Chef's Notes
- The foundation of authentic Cuban black beans is the sofrito. Taking the time to slowly soften the green bell pepper and onion until they are almost melting is crucial for building a deep, sweet flavor base.
- Using the starchy liquid from canned beans is a fantastic shortcut. It provides the thickening power that usually comes from hours of boiling dried beans, resulting in a rich, gravy-like texture in a fraction of the time.
- The splash of vinegar added off the heat at the very end is a non-negotiable step. It provides a necessary acidic backbone that cuts through the density of the starches and lifts the aromatics.
- Mashing a portion of the beans against the side of the pot releases their interior starches into the cooking liquid, creating a velvety emulsion without the need for flour or cornstarch.
Storage
Refrigerator: 5 days — Store beans and rice in separate airtight containers to prevent the rice from becoming mushy.
Freezer: 3 months — Freeze beans and rice separately. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave with a splash of water, or heat gently on the stovetop until simmering.
