Eosinophilic Esophagitis Friendly Vegan Cuban Black Beans and Rice
Total time1 hr
Prep time15 min
Cook time40 min
5.0(25)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 bay leaf
- 1 can (15 oz) black beans, drained, liquid reserved
- 1 ½ cups long-grain white rice, rinsed
- 2 cups vegetable broth
- 1 tbsp dry white wine vinegar or apple cider vinegar
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley or cilantro, chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion and green bell pepper and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic, cumin, oregano, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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