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Main course · Caribbean

Puerto Rican Yuca con Mojo (Cassava with Garlic Sauce) with Black Beans and Rice

40 min Serves 4 ~728 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g cassava
  • 4 garlic cloves
  • 60 ml olive oil
  • 1 lime
  • 400 g tinned black beans, drained
  • 280 g long grain rice

Nutrition (per serving)

Calories
728 kcal
Protein
15 g
Carbohydrate
125.8 g
of which sugars
3.6 g
Fat
15.5 g
of which saturates
2.4 g
Fibre
10.7 g
Salt
0.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cut the cassava into chunks, then boil for 20-25 minutes until tender. Drain.

  2. 2

    Crush the garlic cloves and mix with the olive oil and the juice of the lime to make the mojo sauce.

  3. 3

    Warm the black beans in a small pan over a low heat.

  4. 4

    Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.

  5. 5

    Pour the mojo sauce over the hot cassava and serve with the black beans and rice.

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