Cuban Black Beans

Cuban Black Beans

This recipe is traditionally served on holidays and special occasions in Cuba. Every family has their own version of the recipe and this vegan alternative is not only a great alternative for the family during the holidays, but is also inexpensive, easy to make and incredibly balanced nutritionally speaking!

Cuban Black Beans

  1. Prep the veg by slicing the onions, red peppers, mushrooms and one of the garlic cloves.

![Ingredients for Cuban Black Beans](/images/20201124_105631 (1).jpg)

  1. Heat up a pan over a medium/high heat.

  2. Put in the tapenade. This is going to act as our ‘oil’. Add the onion and sliced garlic clove. If the garlic is burning, add a little water or oil.

Frying the onion

  1. Once the onion has started to soften, add in the rest of the ingredients (except for the rice). When adding the beans, add them with the brine.

Mixing all ingredients together

Final ingredients in the stew

  1. Bring the mixture to the boil, then sink down to a low heat.

Ingredients simmering for an hour

  1. Leave the beans to cook semi-covered on a low heat for 60 minutes.

  2. In the meantime, prepare the rice according to instructions.

  3. After 60 minutes the beans should be done. Salt to taste and add fresh parsley or coriander as garnish.

Cuban Black Beans

INGREDIENTS

  • 1.1 kg canned/boxed black beans in brine
  • 200 g rice (dried weight)
  • 1 tbsp apple cider vinegar
  • 2 red bell peppers (either jarred or raw)
  • 150 g raw mushrooms
  • 130 g onion
  • 4 cloves garlic
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp white sugar
  • 1 tbsp olive tapenade

Directions

    1.
  • Prep the veg by slicing the onions, red peppers, mushrooms and one of the garlic cloves.
    2.
  • Heat up a pan over a medium/high heat.
    3.
  • Put in the tapenade. This is going to act as our ‘oil’. Add the onion and sliced garlic clove. If the garlic is burning, add a little water or oil.
    4.
  • Once the onion has started to soften, add in the rest of the ingredients (except for the rice). When adding the beans, add them with the brine.
    5.
  • Bring the mixture to the boil, then sink down to a low heat.
    6.
  • Leave the beans to cook semi-covered on a low heat for 60 minutes.
    7.
  • In the meantime, prepare the rice according to instructions.
    8.
  • After 60 minutes the beans should be done. Salt to taste and add fresh parsley or coriander as garnish.

PER SERVING

396.9 kcal

Protein: 20.1g / 20.2%

Fat: 2.5g / 5.7%

Carbs: 73.5g / 74.1%

Subscribe

Subscribe to our newsletter and get the Vegan Protein eBook!