Recipe Difficulty: Easy
Cuban black beans, also known as frijoles negros, have a long history in Cuban cuisine. The dish is believed to have originated with the indigenous Taíno people, who were the original inhabitants of Cuba before the arrival of the Spanish. They used to prepare a bean stew similar to the current black bean dishes.
My Black Beans & Rice Recipe Notes
The first time I had black beans like this was at a Cuban Restaurant in Florida. I fell in love with Cuban food instantly. The combination of Black Beans with Chimichurri is absolutely delicious and It's a meal that I've been making for years now. It's super healthy, packs a flavour punch and is super easy to prepare.....not to mention easy on the wallet. It's also somehow just really satisfying food. I feel like I'm treating myself when I eat this meal. You can serve the black beans over rice, or just mix roughly equal parts cooked rice and black beans together and serve it that way. (I gravitate towards mixing them together) I typically eat brown rice at home because it has more fiber and nutrients than white rice, plus it's delicious. I made 2 cups of rice and that was too much. Guessing more like 1 to 1 1/2 cups of rice would be plenty.
I like lots of chimichurri. I ate my black beans and brown rice with oven roasted plantains that definitely want chimichurri for dipping, and I also made a simple fresh pineapple & avocado salad with a cumin lime vinaigrette, chili and mint. All three dishes compliment each other beautifully. You really want to mix and match bites. I use my hands and pick up big pieces of pineapple or roasted plantain and scoop up the black bean & rice mixture with the chimi *SWOON*. I also added some pickled jalapenos on the side and just added a bit to different bites as well for added heat. DELISH!
Hey! I'm Trisha