In this version of Cuban beans and rice, using the bean cooking liquid to cook the rice creates an inky hue and earthy flavor that is the ideal foil to the brighter flavors imparted by the vinegar and oregano. Sauteed bacon doesn't hurt either.
Chef and cookbook author Maricel Presilla says the dish is typically served as a side, but we've been more than happy to eat a bowl for a satisfying main course.
The cilantro and lime are not traditionally Cuban, so they're an optional garnish.
Make ahead: The beans can be cooked up to 2 days in advance. Drain, reserving the cooking liquid, and refrigerate beans and liquid separately.
Adapted from "Gran Cocina Latina," by Maricel Presilla (W.W. Norton, 2012).
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Ingredients
measuring cupServings: 8
For the beans
For the dish
Directions
Step 1
Place the beans in a 4- to 5-quart heavy pot along with the water, onion, green bell pepper and cubanelle pepper. Bring to a boil over high heat, then reduce the heat to medium and cook, uncovered, for 1 hour 40 minutes to 2 hours, maintaining gentle bubbling, until the beans are tender yet still retain their shape (test the beans for doneness; the range in time depends somewhat on how fresh the beans are). Drain, reserving 4 cups of the cooking liquid. Discard the flavoring vegetables; the yield of beans is 2 cups.
Step 2
Rinse the rice in a fine-mesh strainer until the water runs clear. Drain well.
Step 3
Heat the oil in the same pot over medium heat. Add the diced bacon and cook for about 3 minutes, until golden. Add the onion, green bell pepper, cumin, oregano and bay leaf; cook for about 5 minutes, until the onion has softened.
Step 4
Add the rice and stir to coat thoroughly. Add the beans and their reserved cooking liquid, the sherry vinegar and salt. Stir well, then taste for seasoning; add a dash more vinegar, cumin, oregano and/or salt, as needed. The liquid should be flavorful. Cook, uncovered, for 8 to 12 minutes, until most of the liquid has been absorbed and small holes have formed on the surface of the rice. Fluff the rice with a fork, reduce the heat to the lowest setting, cover tightly and cook for 20 minutes.
Step 5
Remove from the heat, uncover and let stand for at least 10 minutes before serving. Discard the bay leaf.
Step 6
Top each portion with cilantro leaves and serve with lime wedges, if desired.
Substitutions
If you don't want to cook dried beans, use one 15-ounce can of beans, reserving its liquid to use when you cook the rice. You will have to add water to the liquid from the can to get the necessary 4 cups for cooking the rice. If you don't have sherry vinegar, you can substitute distilled white vinegar, although the flavor won't be quite the same. Equal amounts of distilled vinegar and dry sherry will work, too.
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Nutritional Facts
Per serving
Calories
360
Fat
9 g
Saturated Fat
3 g
Carbohydrates
57 g
Sodium
690 mg
Cholesterol
10 mg
Protein
11 g
Fiber
8 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Gran Cocina Latina," by Maricel Presilla (W.W. Norton, 2012).
Tested by Becky Krystal.
Published January 8, 2019
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