Cuban Inspired Black Beans and Brown Rice with Sweet Corn Cakes

I’m always looking for new and exciting ways to prepare beans and rice. Such a quotidian dish can get boring very quickly. Considering that this pair is a staple amongst many world cuisines, it’s rather simple to find ways to spice up this combo. I love the acidity present in Cuban food and felt inspired to bring those flavors to my plate with a stewed version of black beans and brown rice. To add some crisp texture to this dish I came up with this quick and easy gluten free corn cake recipe. I love fresh corn and lucky for me, it is currently in season. These corn cakes have great sweet and savory notes that pair quite nicely with the deliciously vegan flavors of the beans and rice. Enjoy!

Black Beans and Rice

  • 1 Cup Black Beans (Presoaked)
  • 1-Cup Short Grain Brown Rice
  • 1 Onion
  • 1 Green Bell Pepper
  • 1 Large Tomato
  • 1 Jalapeno
  • 1 Fresno Chili
  • 4 Garlic Cloves
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Olive Oil (or ¼ cup water)
  • 1 Tsp. Cumin
  • 1 Bay Leaf
  • ½ Tsp. Paprika
  • ¼ Tsp. Himalayan pink salt
  • 4 Cups GF Vegetable Broth

Dice all vegetables. Heat olive oil (or water for oil-free version) in Dutch oven or large pot on medium-high heat. Add onion and bell pepper and sauté for 5 minutes until onions are translucent. Stir in garlic, jalapeno, Fresno chili, cumin, and paprika. Cook for an additional 3 minutes.

Add rice, beans, vinegar, tomatoes, salt, and bay leaf. Bring to a hard boil. Once boiling reduce heat to medium-low and cover. Cook for 1 hour or until rice and beans are tender.

Corn Cakes

  • 4 ears of fresh corn
  • ½ Cup GF Stone Ground Corn Flour
  • 10 Raw Cashews (Presoaked for 2 hours)
  • ¼ Cup Red Onion
  • 1 Tbsp. Cilantro minced
  • 1 Tbsp. Plain Coconut Yogurt (optional)
  • ¼ Cup Daiya Mozzarella Cheese (optional)
  • 3 Tbsps. Olive Oil (1 for mixture; 2 for pan frying)
  • ¼ Tsp. Garlic Powder
  • Salt and Pepper to taste

Pulse all ingredients together in a food processor. Make sure not to over mix as to maintain the integrity of the corn kernels. Form mixture into 2 ½ to 3-inch patties.

Heat olive oil on medium heat. Be careful as olive oil, particularly extra virgin olive oil, has a very low smoking point. Cook each patty for about 5 minutes on each side, until golden brown. Remove patties from the pan and place on a paper towel to absorb any extra oil.

Serve with lime wedges for an extra kick of flavor.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s