Beans stewed with vegetables and rice
6 servings
90 minutes
Beans stewed with vegetables and rice is a soulful dish of Cuban cuisine, rooted in the island's traditions where simple and hearty meals bring families together at the table. The rich aroma of pork, the earthy sweetness of turnips and potatoes, and the sharpness of saffron create a harmonious flavor that warms the soul. The braised vegetables and beans absorb the spices, giving the texture softness and depth. Served hot, it fills the space with warmth and a rich fragrance. In Cuba, beans often serve as the heart of a meal, and their combination with rice makes the dish nutritious and balanced. This treat is perfect for cozy family lunches, filling the home with aromas from a distant tropical island.
1
Soak the beans in cold water overnight. Then drain the water and dry the beans. Place them in a pot, cover with water again, and bring to a boil. Drain the water, replace it with cold water, bring to a boil again, and let cook for 20-30 minutes.
- Beans: 350 g
2
During this time, chop the beet leaves and onion finely. Peel the tomato. Cut the meat, turnip, and potato into cubes.
- Beet greens: 1 bunch
- Onion: 1 head
- Tomatoes: 1 piece
- Pork: 250 g
- Turnip: 250 g
- Potato: 3 pieces
3
Drain all the water from the cooked beans. Place the beetroot, turnip, and pork in another pot, add water to the top, and a pinch of salt. Bring to a boil and let simmer on low heat for 1 hour. Then add the beans, stir, and cook for another 30 minutes until all ingredients are soft.
- Beans: 350 g
- Pork: 250 g
- Turnip: 250 g
- Salt: to taste
4
Heat oil in a pan, add onion and cook on low heat, stirring, for 7 minutes, then add tomato and cook for another 5 minutes. Transfer all this to a pot with beans and meat.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Tomatoes: 1 piece
5
Crush the saffron in a mortar with a spoonful of broth in which the meat and beans are cooked, then add the saffron mixture to the pot. Soak the rice in a bowl of water.
- Saffron: pinch
- Rice: 100 g
6
Add potatoes 30 minutes before serving the dish, and rice 15 minutes after that. Serve hot.
- Potato: 3 pieces
- Rice: 100 g
