Cuban Escabeche Black Bean Bowl
This is no ordinary beans and rice recipe thanks to a Cuban spice mix and an escabeche sauce featuring bell peppers and onions in zesty oil and vinegar.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Green Bell Pepper (Organic)
8 4 oz
Giant of Naples Cauliflower
8 4 oz
Carrot (Organic)
8 4 oz
Cilantro (Organic)
1/2 0.25 oz
Red Potato
12 6 oz
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Pumpkin seeds
1.5 0.75 oz
Golden Raisins
1 0.5 oz
Black beans
1 0.5 Can
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cumin powder
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Escabeche sauce base
White wine vinegar
4 2 floz
Olive oil
2 1 floz
Prep ahead (optional)
a. Cut carrots into ½” coins or pieces. b. Chop cauliflower into bite-sized florets. c. Trim end and seeds from bell pepper and thinly slice. d. Thinly slice yellow onion. e. Chop potatoes into ½” pieces. f. Rough chop cilantro.
Instructions
1
Before you start:
a. Preheat oven to 425º. Prep a baking pan with olive oil.
b. Drain and rinse black beans. Add half of Cuban spice mix. Coat the beans well with the spice and set aside.
2
Cook rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in long-grain rice. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes.
3
Roast vegetables:
a. To large bowl, add carrots (½” coins), red potatoes (½” pieces), cauliflower (bite-sized florets), 1-2 tbsp olive oil, ½ tsp salt, and remaining Cuban spice mix. Toss to coat and add in single layer to baking pan.
b. Roast 20 minutes or until tender, stirring once for even browning.
4
Cook escabeche sauce:
a. In medium sauté pan over high heat, add pumpkin seeds. Toast until fragrant, 1-2 minutes. Set aside.
b. In same sauté pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (thinly slice), green bell pepper (trim stem and seeds, thinly slice), and golden raisins; cook until softened, about 2 minutes.
c. Add escabeche sauce base; warm through, about 2 minutes.
5
Serve:
a. Divide rice and black beans among bowls.
b. Top with roasted vegetables or serve alongside.
c. Spoon over escabeche sauce. Garnish with cilantro (rough chop) and pumpkin seeds.
Chef's notes
For spice lovers, jalapenos, red pepper flakes, or black pepper would all be delicious with this meal.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX