Cuban Black Beans, Sweet Potatoes, and Rice | Dinner

Stir some plain steamed rice right into the pot, or serve it alongside

these spicy beans.


3 cloves garlic, minced

2 large sweet potatoes, chopped small

2 tablespoons olive oil

2 (15-ounce) cans black beans, drained

3/4 cup Vegetable Broth

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 tablespoon lime juice

Hot sauce, to taste

2 cups rice, cooked


1. In a large skillet or pot, sauté garlic and sweet potatoes in olive oil for

2–3 minutes.

2. Reduce heat to medium-low and add beans, Vegetable Broth, chili

powder, paprika, and cumin. Bring to a simmer, cover, and allow to cook

for 25–30 minutes until sweet potatoes are soft.

3. Stir in lime juice and hot sauce, to taste. Serve hot over rice.

26 views0 comments

Recent Posts

See All