Cuban Black Beans with Cumin-Scented Brown Rice

Cuban Black Beans

2 cans black beans, drained
2 cloves garlic, minced
1 swirl olive oil
1/2 white onion
1 c chicken broth
1 T adobo seasoning
black pepper
1 t tomato paste
2 t red wine vinegar
1 T chipotle powder
3 drops of Tabasco sauce
1/3 c freshly chopped cilantro
Kosher salt

Sautee onion in olive oil until translucent, then add garlic, black beans, broth and tomato paste. Mash up the beans a little bit and then cook until it starts to look a little like a thin soup. Add vinegar, adobo, chipotle, a few grinds of black pepper and the Tabasco and simmer until it starts to thicken (but not as thick as refried beans). Add salt to taste, garnish with cilantro and serve over rice.

Cumin-scented Brown Rice

2 cups brown rice
2 1/2 cups chicken broth
1 t. cumin

Cook in rice steamer until brown rice is al dente.


This is one of my favorite things to make when I'm cooking for just myself (and not resorting to toast, cereal or Quorn chicken nuggets). No one ever likes it because it looks a little evil, but I love it because it reminds me of a great lunch I had in the French Quarter a few years ago. I've never been able to replicate it because I suspect those black beans were simmered for hours with a pork hock and maybe some lard, but this comes pretty close and is a fast vegetarian meal.