Black beans "Preto" with rice and Cuban-style plantano
4 servings
30 minutes
Cuban-style black bean 'Preto' with rice and plantains is a vibrant combination of rich flavors and aromas. The dish has roots in traditional Cuban cuisine, where black beans hold a central place due to their nutritional value and rich taste. In this version, the beans are stewed with vegetables and aromatic spices, achieving a tender, thick texture. Golden-fried plantains add sweet caramel notes to the dish, while rice serves as a soft base that perfectly balances the flavor. Final touches of fresh cilantro, red onion, and shallots enrich the dish with freshness and mild spiciness. This recipe is ideal as a hearty standalone meal or as part of a broader pan-Asian menu. It suits vegetarians and anyone who appreciates the depth of flavor and aroma of Cuban cuisine.
1
Boil the rice according to the package instructions, set aside.
- Brown rice: 1 glass
2
Meanwhile, heat 1 tablespoon of oil in a non-stick skillet over medium heat and fry the plantain until golden brown. Remove from heat.
- Vegetable oil: 2 tablespoons
- Green plantain: 2 g
3
Heat the remaining oil (1 tbsp) over medium heat and sauté the white onion with green pepper for 7-10 minutes until the onion turns golden. Add vegetable broth, beans, cumin, salt, and pepper, bring to a boil, and simmer for 1-2 minutes.
- Vegetable oil: 2 tablespoons
- White onion: 1 head
- Green bell pepper: 1 piece
- Vegetable stock cube: 1 piece
- Black beans: 500 g
- Ground caraway: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
4
Transfer the rice to a large serving bowl or individual soup plates, place the plantain and vegetables on top, and garnish with red onion, cilantro, and scallions.
- Cilantro (coriander leaves): 0.5 glass
- Red onion: 0.5 head
- Shallot: 1 head
