Cuban black bean risotto is my new favorite way to eat rice!
You cook the rice right in the same pot as a fragrant mix of onions, olive oil, spices, beans, broth, and potatoes.
It’s very flavorful, and much easier to make than traditional risotto. We added some fresh veggies to make it a complete meal: zucchini and chicory.
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups short-grain brown rice
- 1 large yellow potato, diced
- 2 cups cooked black beans, rinsed and drained
- 1 Tbsp apple cider vinegar
- 3 1/2 cups vegetable broth or water
- 2 zucchini, chopped
- 1 bunch kale, collards, chard, chicory, or other leafy greens, chopped
In a large pan, heat the olive oil over medium-high heat, then add the onions, cumin, oregano, garlic, salt and pepper. Cook for 5-10 minutes, stirring frequently, until the onions turn soft and translucent and are just starting to brown.
Add the dry rice and mix well to coat, then stir in the chopped potatoes, black beans and vinegar, and pour over the broth. Cover the pan, turn the heat down to medium until the broth starts to bubble, then turn the heat down to low and let it simmer for about 45 minutes until the rice is cooked.
After 45 minutes, give it a stir, check if the rice is done, and add a bit more broth if it’s still crunchy.
When the rice is done, add the zucchini, and let that cook down for a few minutes.
Lastly, add the chopped greens and turn the heat off. These will cook in the remaining heat of the other vegetables.
Serve your Cuban risotto hot and fresh in your favorite bowl. Your body will thank you for the nourishing meal!
Here are two quotes from Dr. Jane Goodall to bring some hope to your day:
“I do have reasons for hope: our clever brains, the resilience of nature, the indomitable human spirit, and above all, the commitment of young people when they’re empowered to take action.”
“What you do makes a difference, and you have to decide what kind of difference you want to make.”