Name: Cuban Escabeche Black Bean Bowl
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4 servings
Cuisine: caribbean

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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

Wine pairing: Viognier

Active time:

Total time: 24 mins 30 minutes

Produce

Yellow Onion

1/2 0.25 Whole

Green Bell Pepper

8 4 oz

Giant of Naples Cauliflower

8 4 oz

Carrot

8 4 oz

Cilantro

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:

Johnson’s Backyard Garden,
Austin TX

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Viognier

Active time:

Total time: 24 mins 30 minutes

Produce

Yellow Onion

1/2 0.25 Whole

Green Bell Pepper

8 4 oz

Giant of Naples Cauliflower

8 4 oz

Carrot

8 4 oz

Cilantro

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)

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

4

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.

For spice lovers, jalapenos, red pepper flakes, or black pepper would all be delicious with this meal.

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.

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.

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.