I ordered a dish very similar to this at a Cuban restaurant a few years back and I really loved the spicy yet sweet flavors. I decided to recreate the recipe again at home, but this time making sure it was allergy-friendly so that everyone with food intolerances in our family could enjoy it. My Carribean-style black beans and rice recipe goes great with any Latin-American main course, especially my Sweet and Spicy Carribean-style Pork Chops, (which is what we ate for dinner). It is fast, easy, and tasty. Even our three year old liked it. This side dish is gluten-free, corn-free, casein-free, and perfect for folks on Feingold stage 2 who need to avoid artificial flavors, colors, preservatives, and watch the level of salicylates in their food.
1 (15 ounce) can of organic black beans in water
2 Tablespoons of olive oil
1/2 medium onion, chopped
1 medium red bell pepper, chopped (optional- omit if you are Feingold stage 1)
1 Tablespoon Cumin
2 Tablespoons of rice vinegar
1 1/2 cups uncooked rice
salt and pepper to taste is optional (I omitted and it tasted great).
Directions for Black Beans and Rice:
Heat a medium-sized saucepan. Add olive oil, onions and peppers. Render the vegetables (about 3-5 minutes) at medium heat. Add the cumin, vinegar and beans (do not drain). Allow the mixture to come to a soft boil, then simmer while you prepare your rice as per the box directions. When the rice is cooked, just top it off with the black beans and enjoy!