quick, simple, delicious supper



When our son married our wonderful Cuban daughter-in-law, Janell, our trip to the wedding in Miami plunged us into the delicious and amazing world of Cuban cooking. One afternoon we visited some of her family friends and the aroma of spicy beans and rice filled the whole house. I was later told this dish is served silky in most Cuban homes and I purposed then and there to learn how to make it. Here is my simple version of a dish I know your family will love.


Cuban Black Beans and Rice

1 red pepper, sliced

1 green pepper, sliced

1 large yellow onion, sliced

1/2 cup olive oil

1 generous TBS minced garlic

2 cans black beans (I drain one can)

2 tsp. taco seasoning

salt to taste

brown rice

Place olive oil in pot, add peppers and onion. When they begin to soften, add garlic and seasoning. Saute a couple more minutes.  Add beans and simmer on low for about 10 minutes. Serve over rice. May top with cheese, sour cream, lettuce, and tomatoes in a rice bowl. Also delicious as a side dish for fajitas or tacos. May also add chicken broth if you want to make a yummy soup.




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