Cuban Black Beans with Rice & Chimichurri.

One of my favourite meals!! Cuban black beans with Chimichurri. This is SIMPLE food at it's best. Sometimes the most enjoyable meals are the humble ones. This dish has been in my repertoire for many years for a reason. Bright & garlicky chimichurri on beans and rice. It may not sound exciting but there's tons of flavour!! 

One of my favourite side dishes to this meal is plantains. Sliced into coins and fried in a bit of oil/vegan butter. Just cook them until golden brown on each side, season with salt and pepper, and then serve them with thin fresh strips of red bell pepper and green onion scattered over top. I wanted to make it for this post, but I wasn't able to get any plantains. Next time. 

The other way I enjoy this meal is as a "buddha bowl". Slice up some avocado, add some roasted sweet potato and any vegetables you want, then garnish with LOTS of chimichurri. YUM!

A note on soaking beans: You can either soak the beans overnight or use the quick soak method which is what I did.  Perfect for when you realize last minute you want to make something with them.

1. Put beans in a pot, cover with water.
2. Bring to a boil, then cover and turn of the heat.
3. Let sit 1 hour. Then they are ready to cook with.  

Now to the recipe. Check out my latest you tube video or the written version below!

​Much Love

Recipe:

Ingredients:

• 2 cups Dried Black Beans, soaked overnight and strained                                                            (or use quick soaking method as described above)
• 1 large onion, small dice
• 1 Green Pepper, small dice
• 1 head of garlic, chopped
• 1 tbsp cumin
• 1 tbsp dried oregano
• couple pinches sugar (Optional, personally I add jut a bit of sugar because for me, it balances the flavour profile)
• 1 tbsp red wine vinegar
• salt and pepper
• (I put chile flakes in my chimichurri sauce and also sprinkled on top at the end, otherwise I'd definitely add them here)

Method:

1. Saute onions, green peppers and garlic in a bit of veg oil until softened. Season with S & P
2. Add beans and enough water to cover (and a bit more)
3. Add dried cumin, oregano & sugar and season with more S & P.
4. Bring to a boil, reduce to a simmer. Simmer and stir beans often until they are soft and mixture is reduced. If it's reduced and thick, and your beans aren't cooked. Add a bit more water . 
5. When beans are thick, add red wine vinegar. Taste and adjust seasonings. 
6. Serve with brown or white rice, LOTS of chimichurri, red pepper flakes, and lime wedges.