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    Preparation Time
    20 Mins
    Spice Level  

Cuban Black Beans with Red Radish, Cilantro and Steamed Riceby Cook Gourmet

Rs. 498 Serves 2

Traditional Cuban black bean stew recipes have to be simmered for hours, we have reduced the cooking time by using boiled black beans along with vegetable broth. The stew is served with steamed rice and accompanied with a traditional red radish salad. The stew can also be served with Pita Bread.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories350


    Non Stick Pan

INGREDIENTSPortion for 2

    1 cup Rice
    1 tbsp Olive Oil
    4 tbsp Onion
    1/4 cup Tomato
    1 Yellow Bell Pepper
    1 tsp Chopped Garlic
    1 tsp Cumin
    300 gms Boiled Black Beans
    1.25 tsp Vegetable Aromat Powder
    1.5 tsp Oregano
    1 tbsp Apple Cider Vinegar
    4 Red Radishes
    2 tbsp Sour Cream
    1/4 cup Cilantro
    1 Lime

    Cook Gourmet

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      Cook Rice Rinse rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 12-15 minutes under low flame. Drain excess water and keep aside.


      Prepare Vegetable Broth In a saucepan bring 300 ml (1.25 cups) of water to boil and add vegetable aromat powder, mix well. Switch off heat and keep aside.


      Cook Aromatics for Black Beans While rice cooks, heat olive oil in a non-stick pan over medium-high heat. Add the onions, garlic and saute for 2 minutes, until light brown. Add the tomatoes and cook them for 3 to 4 minutes until they are mashed.


      Add Bell Pepper along with Spices Add yellow bell pepper, cumin, salt and pepper to taste and cook for 2 minutes


      Add Black Beans & Vegetable Broth Now add the black beans, oregano and vegetable broth. Bring heat to low, cover and cook for 10 minutes. While simmering mash few beans with a wooden spoon to make sauce thicker. Switch off heat, add apple cider vinegar and stir.


      For Final Serving Serve black beans over hot rice. Top with radish, sour cream, cilantro and a lemon wedge on side.

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