Name: Cuban Black Bean & Chickpea Stew with Garlic‑Lime Rice and Crispy Maduros
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 cup long‑grain white rice; 2.75 cup water; 1 tbsp vegetable oil; 3 clove garlic; 1 unit lime; 0.75 tsp salt; 2 tbsp olive oil; 1 medium yellow onion; 1 medium green bell pepper; 1 medium red bell pepper; 3 clove garlic; 1 tbsp tomato paste; 1 can diced tomatoes; 1 cup vegetable broth; 2 can black beans; 1 can chickpeas (garbanzo beans); 1 tsp ground cumin; 1 tsp dried oregano; 0.5 tsp smoked paprika; 2 leaf bay leaf; 0.5 tsp fine sugar; 1 tbsp fresh orange juice; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro; 2 unit ripe plantains (maduros); 3 tbsp vegetable oil; 2 tbsp scallions; 1 unit lime; 1 tbsp extra cilantro

Method

Rinse the rice under cold water until the water runs clear and drain.
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat, add the minced garlic and sauté until fragrant, about 30 seconds.
Add the rinsed rice to the pan, stir to coat the grains in the oil and garlic, and toast 1 minute.
Add 2 3/4 cups water, 3/4 teaspoon salt and lime zest to the rice, bring to a simmer, cover, reduce heat to low and cook until water is absorbed about 18 minutes.
Do not lift the lid during cooking so the rice steams evenly.
While the rice cooks, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, green and red bell peppers and sauté until softened and beginning to brown, about 6 minutes.
Stir in the minced garlic and cook 30 seconds until fragrant.
Add the tomato paste and cook, stirring, 1 minute to deepen the flavor.
Pour in the diced tomatoes and vegetable broth, stir in cumin, oregano, smoked paprika, bay leaves and sugar, and bring to a gentle simmer.
Add the drained black beans and chickpeas to the pot and stir to combine.
Simmer the stew, uncovered, stirring occasionally so it thickens and the flavors meld.
Simmer until the sauce is slightly reduced but still saucy; mash a few beans against the pan for creaminess if you like.
While the stew simmers, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat for the plantains.
Add the plantain slices in a single layer (work in batches if necessary) and fry until golden brown and caramelized on the first side, about 3 minutes.
Flip the plantains and fry the second side until evenly browned and tender, about 3 minutes more, then transfer to paper towels to drain.
When the rice's cooking time is done, remove it from heat, keep covered, and let rest 5 minutes.
Finish the stew by stirring in the orange juice, lime juice, cilantro, and adjusting salt and pepper to taste; remove and discard bay leaves.
Fluff the rice with a fork, then fold in the lime juice and zest reserved earlier.
Serve a scoop of garlic‑lime rice topped with a generous ladle of the black bean and chickpea stew, add 3–4 fried plantain slices, and garnish with sliced scallions, extra cilantro and lime wedges.

Worth knowing

Use canned beans for speed; if using dried beans, cook them until tender before adding (this changes total time).
If you miss sour orange (naranja agria), substitute 1 tbsp orange juice + 1 tbsp lime juice for a closer flavor to Cuban mojo.
Mash a cup of the beans in the pot for a thicker, creamier stew that feels even meatier.
To keep plantains warm while finishing the stew, place them on a rack in a 250°F (120°C) oven.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Cuban Black Bean & Chickpea Stew with Garlic‑Lime Rice and Crispy Maduros

Ingredients

For the garlic‑lime rice

For the stew

For the plantains

To serve

Method

Worth knowing

Make it yours

More Cuban cooking