Cuban-Style Black Bean Bowls
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Cuban-Style Black Bean Bowls

Cuban-Style Black Bean Bowls

with Peppers and Cilantro-Lime Rice

All the flavours of Abuela's slow-cooked beans in a speedy, simple supper! The secret? A quick DIY soffrito! Hearty black beans and rice make a wholesome meal, full of protein. All the fixins bring in the fun!

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL

Black Beans

¾ cup

Basmati Rice

1 unit

Vegetable Broth Concentrate

200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

113 g

Onion, chopped

4 unit

Garlic, cloves

7 g


1 unit


1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

1 tbsp


¼ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat16 g
Saturated Fat4.5 g
Carbohydrate102 g
Sugar14 g
Dietary Fiber13 g
Protein18 g
Cholesterol5 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic.

Cook soffrito

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.

Cook beans

Add beans, including liquid, broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with soffrito. Bring to a gentle boil and cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste.

Make lime crema

While beans cook, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Fluff rice with a fork, then stir in remaining lime zest and half the cilantro. Divide rice between bowls. Top with beans and veggies. Sprinkle feta and remaining cilantro over top. Squeeze over a lime wedge, if desired.