Cuban Black Beans and Rice

Rice and black beans cook together in this flavorful dish, which gives the rice it’s black color. In addition it’s cooked with peppers, onions, garlic, cumin and bay leaf. Not only is the dish delicious, it’s also high in fiber, protein, anti-oxidants, it’s low fat, vegan, and gluten-free. Win win!!

Ingredients
FOR THE CUBAN BEAN BOWLS:

•  1 1/2 teaspoons kosher salt — divided
•  1 small jalapeño — seeded and finely chopped (about 1 tablespoon)
•  1 small red onion — cut into rough 3/4-inch pieces
•  1/2 teaspoon allspice — divided
•  2 1/2 tablespoons olive oil — divided
•  2 cloves garlic — minced (about 2 teaspoons)
•  2 large red bell peppers — or yellow or orange bell peppers, cut into 3/4-inch slices and halved
•  2 tablespoons tomato paste
•  2 teaspoons dried oregano
•  2 very large ripe plantains — almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices
•  3 cups  Cuban Black Beans — so good!, or if you are in a hurry, 2 (15-ounce) cans low-sodium black beans, rinsed and drained
•  3 teaspoons ground cumin — divided
• 1 cup uncooked brown rice

TOPPINGS (DEFINITELY GRAB A FEW OF THESE!):

•  Sliced radishes
•  Diced avocado
•  Chopped fresh cilantro
•  Lime wedges

Instructions

1. First, Cook rice according to package directions.
2. Then, While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other. Drizzle each baking sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon salt. Sprinkle 1 teaspoon cumin and 1/4 teaspoon allspice over the plantains. Toss the plantains and vegetables to coat, then spread each into an even layer. Bake in the upper and lower thirds of the oven until the plantains are lightly browned and very tender and the vegetables are caramelized and tender, about 16 to 18 minutes for the plantains and 20 minutes for the vegetables, switching the pans’ position on the upper and lower racks once halfway through.
3. And then, While the rice, plantains, and vegetables cook, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium heat. Add the jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in the tomato paste, garlic, oregano, and remaining 1/2 teaspoon salt, 2 teaspoons cumin, and 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds, then stir in the black beans and 1/4 cup water. Cook until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasonings as desired.
4. Divide the cooked rice evenly among 4 bowls. Top each with beans, roasted plantains and vegetables, a big handful each of sliced radishes, avocado, cilantro, and a squeeze of fresh lime.

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