A Cuban vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h 30 min

Organic sourcing

Bell peppers are on the EWG Dirty Dozen list, so it's worth sourcing them organic. Onions and dried beans generally have lower pesticide residues.

Ingredients

• 1 cup dried black beans
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 cups long-grain white rice
• 2 cups vegetable broth or water
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Method

1. Rinse the black beans. Place them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper; sauté until soft, about 5 minutes.
3. Add the garlic, cumin, and oregano to the pan. Cook until fragrant, about 1 minute.
4. Stir in the bay leaf, rice, cooked black beans, 2 cups of vegetable broth, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and liquid is absorbed, about 20 minutes.
6. Remove the bay leaf and fluff the rice with a fork. Garnish with chopped cilantro before serving.

Notes

• If dried beans are unavailable, use 2 cups canned black beans, rinsed and drained.
• Serve with lime wedges for an extra touch of freshness.
• To speed up the recipe, cook black beans in advance or use a pressure cooker.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Cuban recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.