Cuban Black Beans and Coconut Rice

This one is from a friend that has some great ideas for quick, easy vegetarian dishes. And, we made this last night for dinner. It was yummy. And, again, got the 3-year old’s approval.

Coconut Rice:

• -1 cup of your favorite rice.

• -1 15ish-ounce can of coconut milk

Cuban Black Beans:

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 bell pepper, chopped

• 2 cloves garlic, chopped. (I did minced (Sorry Eliza!!))

• kosher salt and black pepper

• 1 teaspoon ground cumin

• 2 15.5-ounce cans black beans, rinsed

• 1 teaspoon dried oregano

• 1 tablespoon red wine vinegar

• 1 cup of vegetable or chicken broth (optional)

Directions

Cook the rice according to the package directions, substituting coconut milk for 1 cup of water.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.

Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.

We served with tortillas, per Eliza’s suggestion. Thanks Eliza!!