Cuban black beans with rice
1 onion, diced 1 yellow or orange pepper, diced 2 small carrots, peeled and diced 1 cup orange juice 2 tsp paprika 1 tsp ground coriander ¼ tsp crushed red chilli 400g can whole tomatoes, coarsely
|1||Yellow pepper, or orange pepper, diced|
|2||Carrots, small, peeled and diced|
|1 cup||Orange juice|
|1 tsp||Coriander, ground|
|¼ tsp||Red chilli, crushed|
|400 g||Tomatoes, whole, coarsely chopped|
|2 cloves||Garlic, finely chopped|
|400 g||Beans, whole black, rinsed and drained|
|1⅓ cups||Brown rice|
- Place onion, pepper, carrots, orange juice, paprika, coriander, red chilli, tomatoes and garlic in a saucepan. Bring to the boil, then reduce heat, cover and simmer for 30 minutes, stirring occasionally until thick.
- Stir in beans. Place 1 cup of the mixture in blender or food processor and blend until smooth. Stir blended mixture into bean mixture in saucepan.
- Cook over medium heat for a further 5 minutes, stirring occasionally to combine.
- Serve with brown rice that has been cooked in boiling water for 30 minutes, then drained well.