About the Recipe
This recipe is my low-tox twist on a Cuban classic..arroz con frijoles.
Instead of white rice, we use fluffy quinoa, which adds plant-based zinc. The black beans are simmered directly in leftover homemade bone broth (made with marrow bones, celery, carrots, and onion), so every bite feels like a cozy, nourishing comfort bowl.
It’s one of my favorite ways to stretch a pot of bone broth into another family meal and create a calm-skin–friendly option for mi familia.
Ingredients
Ingredients
For the Bone-Broth Black Beans
(Using bone broth you already made earlier in the week)
4 cups homemade bone broth
1 ½ cups dried black beans, soaked overnight and drained
1 small onion, finely chopped (optional if already in broth)
1 small carrot, finely chopped (optional)
1 small celery stalk, finely chopped (optional)
1–2 tbsp olive oil or a spoon of melted bone marrow (if you like it richer)
2–3 cloves garlic, minced
1–2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
Sea salt, to taste
Black pepper, to taste
For the Quinoa
1 cup uncooked quinoa, rinsed well
2 cups bone broth or 1 cup bone broth + 1 cup water
Pinch of sea salt
For Serving (optional but nice)
1 ripe avocado, sliced
Banana slices for toddlers
Fresh cilantro, chopped
Preparation
Step 1 – Prep the Beans
Rinse and soak black beans overnight in water (reduces lectins and makes them easier to digest).
Drain and rinse before cooking.
Step 2 – Instant Pot Bone-Broth Black Beans
In your Instant Pot, add:
Soaked black beans
4 cups of homemade bone broth
Bay leaf, cumin, oregano, sea salt, and pepper
(Optional) sauté onion, carrot, celery, and garlic using the Sauté setting before adding beans for extra flavor.
Close the lid and set to Pressure Cook → 35 minutes.
Once finished, let it natural release for 15 minutes, then release remaining pressure.
Stir and let the beans rest — they’ll thicken as they cool and absorb more collagen-rich broth.
(If beans are still too firm, cook for an additional 5–10 minutes.)
Step 3 – Cook the Quinoa on the Stove
Rinse quinoa under cold water until clear.
In a small pot, combine:
1 cup quinoa
2 cups liquid (can be 1½ cups bone broth + ½ cup water or full broth)
Pinch of sea salt
Bring to a boil, then reduce to low heat, cover, and cook for 12–15 minutes.
When all liquid is absorbed, turn off heat and let sit covered for 5 minutes, then fluff with a fork.
Step 4 – Create the Bowl
Scoop quinoa into one side of your bowl or toddler plate.
Spoon bone-broth black beans right beside or on top.
Add avocado slices, banana (for toddlers), and fresh cilantro if desired.
For littles, gently mash beans and quinoa together and drizzle 1 tbsp of broth for softer texture.
Step 5 – Serve & Store
Refrigerator: Store beans and quinoa in airtight containers for up to 3–4 days.
Freezer-friendly: Freeze beans (and quinoa separately) in 1-cup portions. Reheat with a splash of bone broth.