Black beans are an essential staple to Cuban cuisine. In Cuba, black beans (frijoles negros) are a classic Cuban side dish served with rice. Every Family adds its special touches or ingredient to this dish. You will find this dish surprisingly delicious and complex in flavor.
Ingredients
1/2 cup brown rice, rinsed & drained
1 1/2 teapoons miso
1/4 cup fresh cilantro
1 yellow onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 1/2 carrots, peeled & diced
1 red bell pepper, diced
1 tablespoon ground cumin, toasted
1 1/2 teaspoons dried oregano
1 1/2 (15-oz) can black beans, drained and rinsed
1 tablespoon apple cider vinegar
1/2 tomato, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon ground black pepper
Directions
At Home:
At Camp:
Place the bean and rice mixture in a medium pot. Add approximately 1-3/4 cups water. Cover; bring to a boil while stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
Ingredients
1/2 cup brown rice, rinsed & drained
1 1/2 teapoons miso
1/4 cup fresh cilantro
1 yellow onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 1/2 carrots, peeled & diced
1 red bell pepper, diced
1 tablespoon ground cumin, toasted
1 1/2 teaspoons dried oregano
1 1/2 (15-oz) can black beans, drained and rinsed
1 tablespoon apple cider vinegar
1/2 tomato, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon ground black pepper
Directions
At Home:
- In a saucepan over high heat, bring rice, cilantro and 1 cup water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool: fluff rice with a fork. Combin miso with 1 1/2 teaspoons water and add it to the rice, then stir well to distribute miso evenly
- In a stockpot over low heat, combine onions, garlic, celery, carrot, bell pepper, cumin, and oregano in pot with 2 tablespoons water, cover, and cook over low heat for 10 minutes.
- Use a potato masher to mash half of the beans in a bowl. Add both mashed and unwashed beans to the stockpot. Then add 1 cup water and bring to a boil. Add apple cider vinegar and chopped tomatoes, and stir. Cook for 5 minutes more until the tomatoes are softened. Add the cilantro to the bean mixture, then season with salt and pepper to taste.
- Combine bean mixture with the rice mixture and remove all water using a freeze dryer of food dehydrator and divide into two servings. Seal each serving in appropriate packaging with an oxygen absorber for freeze drying or vacuum pack if using a food dehydrator.
At Camp:
Place the bean and rice mixture in a medium pot. Add approximately 1-3/4 cups water. Cover; bring to a boil while stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
- Package Weight: 5.4 oz.
- Servings Per Recipe: 2 servings
- Amount Per Serving: ___ cups
- Calories: 463
- Total Fat: 3.2 g
- Cholesterol: 0 mg
- Sodium: 526 mg
- Total Carbs: 92 g
- Dietary Fiber: 16 g
- Protein: 18 g