Cuban Black Beans and Rice with Citrus Mojo

Black beans simmered with green pepper, onion, and a bay leaf turn silky and deeply flavored here, needing little more than cumin to season them well. Served over brown rice, this makes a filling, entirely plant-based dinner without much fuss.

Beans are a reliable plant source of iron, and the citrus mojo poured over the top — fresh orange and lime juice, garlic, and cilantro — brings a real dose of vitamin C to the same plate, which helps your body absorb more of that iron than the beans alone would provide.

Make a double batch of the beans if you can; they taste even better the next day once the flavors settle. Spoon the mojo on generously right before serving so it stays fresh and citrusy rather than getting absorbed into the rice.