A MEAL YOU CAN MAKE

Cuban-style black beans and rice

Creamy black beans with a pepper and onion base, rice and avocado.

About 50 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 480g Tinned black beans, drained
• 150g Onion, diced
• 150g Green pepper, diced
• 15g Garlic, minced
• 20ml Olive oil
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 whole Bay leaf
• 15ml Red wine vinegar
• 300ml Water
• 300g Ready-cooked rice, sealed shelf-stable pack
• 1 whole Avocado, sliced

Allergens: Vinegar may contain sulphites; check labels. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Drain beans and prepare onion, pepper and garlic. Set aside avocado until serving. Measure spices, vinegar and water.

2. Heat the rice

   Heat ready-cooked rice in the pan following its packet instructions. Stir until steaming hot throughout and transfer to a covered serving bowl.

3. Cook the sofrito

   Warm oil over medium heat. Stir onion and pepper until very soft. Add garlic, cumin and oregano for the final minute.

4. Simmer the beans

   Add beans, water and bay leaf. Simmer gently, partially covered, until creamy. Mash a spoonful of beans against the pan to thicken if desired.

5. Check and serve

   Remove bay leaf, add vinegar and check beans are hot through. Slice avocado and serve beside beans and rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

6. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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