Vegan Black Beans & Rice

Cuba, International Cuisine, Vegan, Vegetarian





500gm dried Black Turtle beans, rinsed
1 tbls Rice Bran Oil
1 Brown Onion, diced
4 Garlic cloves, crushed
1/3 cup Coriander, chopped
2 Bay leaves
1 tbls gnd Cumin
1 tsp Oregano
1 Scotch Bonnet Chilli
1 tbls fine Salt Flakes
½ Avocado Sliced
Coriander Chopped, for garnish


  1. Soak the Beans overnight in a large pot. In the morning, drain the water and set Beans aside.
    In a large heavy-bottomed pot, heat the Oil over medium-low heat. Add the Onion and sauté until it is translucent, about five to seven mins. Add two of the Garlic cloves and sliced Scotch Bonnet and continue cooking for another thirty seconds. Add the drained Beans to the Onion and Garlic mixture and fill the pot with enough water to cover everything by 2 cm. Turn the heat up to high and bring Beans to a boil. Reduce the heat to low, partially cover the pot and cook for one hour.
  2. After an hour, stir the Beans and add the remaining two Garlic cloves, fresh Coriander, and Bay leaves. Return to a simmer and cook another two to three hours until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.
  3. Once cooked, add Cumin, Oregano and Salt, stir.
  4. Serve Beans with some brown rice, sliced avocado and fried plantains. Garnish with chopped Coriander