This Vegan Black Beans and Rice is loaded with Cuban-inspired flavors and packed with hearty plant-based protein and healthy brown rice. And it's easy to make in just 30 minutes!
Growing up in Florida, you get a chance to experience a lot of Cuban (or Cuban inspired) foods, thanks to the large Cuban-American community.
And black beans and rice are one of the classics! (In fact, beans and rice are two of my favorite plant based ingredients.) This vegan-friendly version is loaded with healthy protein and lots of flavor.
Plus, it's so simple to make that you can throw it together for a weeknight dinner.
Tips & Tricks
I used canned black beans for this recipe, but you can also use dried beans if you prefer. You'll need to soak and cook approximately 1 ⅔ cups dried beans to make enough for the recipe.
The apple cider vinegar gives a nice flavor, but you can substitute white wine vinegar if that's what you have on hand.
I served the black beans with brown rice, because I prefer to use whole grains when possible. But it would be equally delicious with white rice or even couscous.
More Tasty Vegan Recipes
If you love this recipe, be sure to check out these other delicious plant-based ideas:
- Cuban Plantain and Rice Bowls
- Jamaican Red Beans and Rice
- New Orleans Red Beans and Rice
- Spanish-Style Rice and Red Beans
Recipe
Cuban-Inspired Black Beans and Rice
Ingredients
- 1 onion large, finely chopped
- 1 bell pepper red or green, finely diced
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 3 ½ cups black beans canned, drained and rinsed
- 2 tablespoon apple cider vinegar
- salt and pepper to taste
- 1 dash cayenne pepper or to taste
- ½ cup water
- cooked brown rice for serving
- 1 small onion finely chopped, for optional garnish
Instructions
- Heat 1 ½ tablespoons of the oil in a large skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden.
- Add the beans, vinegar, and seasonings (be generous with the black pepper) along with the water or cooking liquid. Simmer over very low heat, covered, for 10 minutes.
- With the back of a wooden spoon or a mashing implement, mash about ½ cup of the beans in the skillet, or enough to thicken the base. Make sure there is enough liquid to keep everything nice and moist but not soupy. Simmer for 5 minutes longer.
- Serve the black beans over the cooked rice, topping each serving with a sprinkling of the chopped raw onion, if desired.
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