Cooking gets so simple with Cook Gourmet and the best part is that the authentic taste of the delicious recipes is there when you cook them with your own hands.
The traditional tastes are still there in their cooking styles to make you feel proud to have cooked something so delicious and yummy. With the easy box packaging and everything so ready to be cooked, Cook Gourmet, makes our life so easy in the kitchen, as it saves us from all the cooking and chopping as it provides you with chopped veggies, measured spices and an attractive recipe card with pictorials to help you follow the time and look of your dish and gain confidence.
Traditionally known as “Platillo Moros y Cristianos”, this dish which is available at all the Cuban restaurants and is found throughout the Caribbean. As the name suggests, “Moors” refers to the black beans while the “Christians” means the rice.
To put it in the Indian tastes, it is something similar to our traditional Rajma-Chawal but with the authentic flavor of the Cuban cuisine.
It feels immense pleasure to have the Cuban dish in the comfort of our own house and that too which is home cooked by my own hands, courtesy Cook Gourmet.
Kitchen Pops would like to thank Cook Gourmet for providing us with such International flavor in the Indian kitchens!
Cuban Black Beans with Red Radish, Cilantro and Steamed Rice
By Chef Narender Singh
Prep Time: 20 mins
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.
- 1 cup Rice
- 1 Tbsp Olive Oil
- 4 Tbsp Onion
- ¼ cup Tomato
- 1 Yellow Bell Pepper
- 1 Tsp Chopped Garlic
- 1 tsp Cumin
- 300 gms Boiled Black beans
- 1 ¼ Tsp Vegetable Aromat Powder
- 1 ½ Tsp Oregano
- 1 Tbsp Apple Cider Vinegar
- 4 Red Radishes
- 2 Tbsp Sour Cream
- ¼ Cup Cilantro
- 1 Lemon
1. 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.
2. Prepare Vegetable Broth: In a saucepan, bring 300 ml (1 ¼ cup) of water to boil and add vegetable Aromat powder, mix well. Switch off the heat and keep aside.
3. Cook Aromatics for Black Beans: While the rice cooks, heat olive oil in a non-stick pan over medium-high heat. Add the onions, garlic and sauté for 2 minutes, until light brown. Add tomatoes and cook for 3-4 minutes till they are mashed.
4. Add Bell Pepper along with spices: Add yellow bell pepper, cumin, salt and pepper to taste and cook for 2 minutes.
5. Add Black Beans and Vegetable Broth: Now add the black beans, oregano and vegetable broth. Bring heat to low, cover and cook for 10 minutes. While simmering, mash a few beans with a wooden spoon to make the sauce thicker. Switch off the heat, add apple cider vinegar and stir.
6. 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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