Cuban Black Beans + Rice

To say it's been a long time since my last post is clearly a gross understatement.

However, instead of trying to catch you up on all of my shenanigans (several cooking classes, a fantastic concert, mild food poisoning, and a brutal non-Swine-Flu-related-cold), I've decided to just stick to the recipe for this post. You see, I have a date with Flight of the Conchords in Milwaukee today, and I don't wanna miss it!


So, here's a tasty, no-frills recipe that I lifted (and veganized) from "Real Simple" magazine... and a clip of the hilarious FOTC, of course. Just make sure to watch this before you eat, otherwise you might blow beans out of your nose.

I'll be back with a more substantial post asap. I promise.

Recipe: Cuban Black Beans + Rice
(adapted from "Real Simple" magazine, March 2009 issue)

1 c. long-grain brown or white rice + water for cooking
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, cut into 1/4-in. pieces
2 cloves garlic, chopped
Kosher salt + freshly-ground black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. oregano
1 c. water
1 Tbsp. red wine vinegar
4 radishes, chopped
1/4 c. fresh cilantro, roughly chopped

1.) Cook rice according to the package directions.
2.) Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, bell pepper, garlic, 1 tsp. salt, & 1⁄4 tsp. black pepper & cook, stirring occasionally, until softened (approx. 5 - 7 mins.) Add cumin, cooking for 1 min.
3.) Next, add beans, oregano, & 1 c. water. Simmer, covered, for 10 min.
4.) Add vinegar to pot, & smash some of the beans with a fork to thicken.
5.) Serve beans over rice, topping with radishes & cilantro.

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