What makes a great breakfast for a Super Bowl Sunday that also pays homage to one of the teams? Cuban Rice And Beans! Close your eyes as you eat and allow the flavors to transport you to the ethnic atmosphere of the Ybor City neighborhood of Tampa.
There is nothing better for a vegetarian dinner or an amazing breakfast than rice and beans. Cuban Rice And Beans are deeply flavorful, spicy – with no heat, and can be made several days in advance. They also freeze beautifully, so you can make a batch of the black beans and freeze them in individual portions to enjoy all week long.
I like to enjoy this dish for breakfast with a slice of grilled pineapple, sometimes topped with a fried egg, and maybe a link of sausage.
WHAT ARE CUBAN BLACK BEANS?
Cuban black beans are a traditional Cuban side dish. There are as many variations as there are Cuban cooks. Some mash some of the beans and mix them back into the pot to make a thick ‘gravy’-like texture. Others use a sofrito (a tomato-vegetable mixture) to flavor the beans and keep them whole. So, tailor the recipe to your preferences.
HOW ELSE CAN I SERVE CUBAN BLACK BEANS?
- Top scrambled eggs
- Beside a Chilaquiles Breakfast Casserole
- As a filling for quesadillas, enchiladas, or burritos
- Black Bean Soup
- Mashed to make refried beans
- As a side for meats like Grilled Tequila Lime Chicken, Grilled Piri Piri Chicken, Herb Roasted Pork Loin, or a Tomahawk Steak.
MORE BEAN RECIPES
- Nicaraguan Gallo Pinto
- French White Bean Salad
- Kansas City Style Barbecue Beans
- Brown Sugar And Bourbon Baked Beans
Cuban Rice And Beans are a perfect way to celebrate Super Bowl Sunday with a breakfast that celebrates the ethnic flavors of Tampa.
1 pound dried black beans
5 garlic cloves, divided
4 bay leaves, divided
2–4 cups vegetable or chicken broth
2 tablespoons olive oil
1 medium sweet onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
¼ cup tomato paste
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon chili powder
1 tablespoon red wine vinegar
1 tablespoon granulated sugar
2 cups cooked long-grain white rice
Fresh cilantro, minced for a garnish
Lime wedges as a garnish
Grilled pineapple slice, as a garnish
Dump the dry beans in a fine mesh colander and rinse with cold water. Pick through the beans to remove any small stones or broken beans.
Add the beans to a Dutch oven and cover the beans with water. Soak overnight.
The next day, drain the beans and add them to a Dutch oven.
Pour in enough broth to cover the beans by about 2 inches.
Smash 3 garlic cloves with the back of a knife and add to the pot. Add 2 bay leaves as well.
Place the pot over high heat and bring to a boil.
Reduce the heat to low and simmer the pot until the beans are tender. This will take 90 minutes to 2 hours. Check the liquid often and if needed, add more broth or water.
When the beans are soft, remove them from the heat and drain the beans in a fine mesh strainer. Pick out the crushed garlic cloves and discard. Set aside the beans.
In the same Dutch oven placed over medium-high heat, warm the oil until shimmering.
Meanwhile, mince the remaining 2 cloves of garlic and add to the hot oil. Toss in the diced onion and peppers. Saute, until the onion is translucent and the vegetables are very soft- about 8-10 minutes. Add the tomato paste and stir, allowing it to brown very slightly – about 5 minutes.
Stir in the salt, cumin, oregano, and chili powder. Toast until the spices are just becoming fragrant – about 2 minutes.
Stir in the cooked beans, sugar, and red wine vinegar. Stir until the vegetables are well incorporated with the beans.
Taste and adjust for seasoning.
Serve the beans beside the cooked rice and garnish with lime wedges, chopped cilantro, and a grilled pineapple slice.
- Category: Breakfast
- Method: Simmer
- Cuisine: Cuban
Keywords: Cuban Black Beans And Rice, Cuban food, breakfast, brunch, vegetarian, beans, rice, Super Bowl recipes,