Cuban Black Beans

This is another recipe from Skinny Bovine and it's yummy! It's a little more involved because it has three different parts, but as long as you have the spices it's really an inexpensive meal. I cut down a little on the rice and used 2 cans of beans because there are only two of us and we don't want to eat cuban beans every day. Also I added a jalapeno pepper and in fact regret tossing the seeds away because I wanted it a little spicier, but live and learn. If you like milder food you can just leave the pepper out altogether.

Cuban Black Beans and Yellow Rice with Balsamic Avocado Dressing

(Longest food name ever!)

Source: Skinny Bovine's Kitchen
4-6 servings

Beans:1/3 medium onion
1 green bell pepper (or combination of red, yellow, orange, green, whatever you have)
1 jalapeno pepper, diced (seeded if you want it a little milder), optional
2 cloves garlic, minced or crushed
3 cans black beans, drained
2 teaspoons cumin
1/4 teaspoon garlic salt
1/2 teaspoon salt
a few dashes of black pepper

Finely chop onion, peppers, and garlic. Cook in a little oil in a large saucepan over medium heat until beginning to soften.  Add black beans, cumin, garlic salt, salt and pepper, and about 1/2 C. water. Stir and let simmer on medium low until beans are heated through--about 15-20 minutes. Add more water if needed to keep it from getting too dry.

Yellow Rice (adapted from emeril lagasse's from here - or make your own or buy some!):
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
pinch cinnamon
3 1/2 cups water
1 1/2 teaspoons bouillon (chicken or veggie)
1 tablespoon butter
1/2 teaspoon salt
1 1/2 cups brown rice


In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 40 minutes.
Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork.

Balsamic Avocado Dressing*:
Mix together about 4 medium/large diced tomatoes, 2/3 of a red onion, chopped, and 2 ripe avocados, chopped--if you plan to eat it all the first day. It's a little weird as leftovers, so you can half that and make more again the next day if you want. Drizzle with a little olive oil and then drench it in balsamic vinegar, then stir and let sit for a few minutes.
 *This recipe is also good with just salsa on top, if you don't want to both with the dressing or are too cheap to buy avocados. I really like the dressing, though.

Put beans on rice and top with dressing. Add additional balsamic vinegar to taste if you'd like.