This spicey Cuban dish was easy to veganize. I swiped out the bacon for plant-based bacon and used vegetable broth. It was easy and quick to make under 30 minutes.
15 oz can Black beans
1/4 cup Vegetable Broth
1/4 cup Coffee
1 cup Rice (cook according to package)
1 Sweet Red bell pepper (diced)
1 med Onion (diced)
3 Garlic cloves (minced)
1/4 cup Fresh cilantro (chopped)
1 tsp Cumin
1/2 tsp Chile lime adobe blend seasoning
1/2 tsps Ancho Chile pepper
pinch Habanero seasoning
4 slices Plant based bacon
Prepare rice according to package (squeeze half your lime in the water), add cilantro to rice, squeeze the other half of the lime in rice, and add zest from lime to rice.
Chop two slices of bacon and fry until crispy. Set aside.
In a pan over medium-high heat, saute onions, garlic, and bell pepper, until soft.
Chop the other two slices of bacon and add to onion mixture, cook 2 to 3 minutes
Add a splash of vegetable oil to deglaze the onion mixture.
Add half can of black beans without juice to onion mixture.
Use a fork and smash the beans in the pan (almost like refried)
Add the rest of the black beans with liquid.
Allow black bean mix simmer about 9-10 minutes (until thickened)
Serve black beans over rice, sprinkle red peppers, cilantro, bacon, and avocado over your beans and enjoy.
Please share this yummy recipe with family and friends.