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Cuban Black Beans, Rice & Pineapple Salsa

Cuban black beans with pineapple salsa.
Cook Time4 hrs
Total Time7 hrs
Cuisine: American
Servings: 4 people

Ingredients

Cuban Rice & Beans

  • 200 grams cooked short brown rice using package instructions
  • 1 tablespoon vegetable oil
  • 1 small red onion finely chopped
  • 1 clove garlic finely chopped
  • 1 can black beans 425g, drained & rinsed

Pineapple Salsa

  • 435 grams crushed pineapple
  • 1 spring onion thinly sliced on the diagonal
  • 1 handful coriander fresh, leaves picked and chopped
  • 1 small chili adjust heat to your taste

Instructions

Cuban Rice & Beans

  • In a large frying pan, add oil and garlic and fry on low until fragrant.
  • Add red onion and cook until onion is translucent.
  • Tip in beans and rice. Give it a good stir. Heat the beans and rice until warm. Do not stir too much or your beans will fall apart.
  • Season to taste.

Pineapple Salsa

  • Drain the pineapple (if making this with our Cherry Coke Ham, reserve the juice for the ham glaze).
  • In a small bowl, combine the crushed pineapple with the chili, coriander and spring onion. Stir to gently mix the ingredients.
  • Set the salsa aside for the flavours to infuse for at least three hours. Serve at room temperature.

Notes

Serve with our Cherry Coke Ham for a twist on Sunday Lunch.