Spicy Cuban-Style Black Beans and Rice

Instructions

1. 1

   Heat the olive oil in a saucepan over medium heat. Add the onion and bell pepper, seasoning with a pinch of salt, and cook for 6–8 minutes until tender.

2. 2

   Stir in the garlic, cumin, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute to wake up the spices.

3. 3

   Add the black beans, broth, and bay leaf. Bring to a gentle simmer, then cook uncovered for 18–20 minutes, stirring occasionally.

4. 4

   Mash a few beans against the side of the pot, dear—this thickens the sauce naturally while leaving plenty of lovely texture.

5. 5

   Remove the bay leaf. Stir in the lime juice, then season generously with salt and pepper.

6. 6

   Spoon the beans over warm rice and finish with cilantro. Add hot sauce at the table for extra sparkle.