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Easy Rum-Flavored Black Beans and Rice


"Cuban-style black beans and rice with a little twist. The rum is very fragrant in the dish but very subtle adding a sweetness to the beans that is just right."
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45 m servings 535 cals
Original recipe yields 4 servings

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.

Nutrition Facts

Per Serving: 535 calories; 14.3 g fat; 84.4 g carbohydrates; 8 g protein; 0 mg cholesterol; 622 mg sodium. Full nutrition

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Read all reviews 4
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I just don't get this recipe. It is basically veggies and black beans. The rum obviously adds flavor, but I really prefer my beans to have some sort of sauce if I am serving over rice. So, to ma...

Rum or whiskey or vodla or gin makes everything better.

I made the recipe as it is listed. It was a big hit and delicious!!! I'll certainly make again. :)

This was a bit different, and not bad. I think I sautéed a little longer than I should have, as the black beans etc. was a little thicker than we would have liked. Otherwise, this had a decent...