Pacific Cuban Black Beans and Rice

A pot of black beans and chorizo sausage simmered with a variety of spices goes atop rice for a dining experience inspired by Cuban cuisine.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 559 Calories

Ingredients

• 1 teaspoon white sugar
• 1 onion, chopped
• 3 tablespoons olive oil
• 4 cups water
• 1 teaspoon salt, or to taste
• 1 cup chicken stock
• 2 bay leaves
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 (8 ounce) jar picante sauce
• 1 pinch red pepper flakes
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 2 teaspoons smoked paprika
• 2 cups rice
• 2 (15 ounce) cans black beans
• 1 bell pepper, chopped
• 2 smoked Spanish chorizo sausage links, coarsely chopped
• 1 teaspoon red wine vinegar, or more to taste
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.

Step 3

Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Step 4

Heat olive oil in a stockpot over medium-high heat; sauté onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.