Vegetarian, Americas
Cuban style cassava with mojo and black beans
Cassava with mojo and black beans is a Cuban dish for 4 people, ready in 45 minutes, easy to make, at €2.10 per serving. The trick is pouring the hot garlic and lime mojo straight over the cooked cassava, so it soaks in the flavor instead of sliding off.
Cuban style cassava, tender and soft, drizzled with a garlicky lime mojo, served with black beans and rice.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €2.10
- Calories per person
- 720 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
Cassava has a texture all its own, soft and slightly sticky, quite different from potato. Once boiled, it soaks up whatever you pour on it, here a raw garlic and lime mojo that wakes up its mild sweetness. The marinated onion adds the crunch that's missing, and cumin spiced black beans give the plate some backbone.
This is a dish for an evening when you have a bit of time on your hands, or a Sunday when you want to bring something different to the table without meat. Garlic lovers will be happy, the mojo doesn't hold back. Keep in mind kids might find the flavor too bold, it's better suited to more adventurous eaters.
The ingredients
Fruits and vegetables
- Fresh or frozen cassava 1 kg
- Garlic 6 cloves
- Lime 3
- Onion 2
Pantry
- Olive oiloften in the pantry 10 cl
- Oreganooften in the pantry 1 tsp
- Canned black beansoften in the pantry 400 g
- Riceoften in the pantry 250 g
- Cuminoften in the pantry 1 tsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
The step by step recipe
-
Peel the cassava, remove the fibrous core and cut it into large chunks, then boil it in salted water. 25 min
Frozen cassava is already peeled, it cooks in 15 minutes.
-
Thinly slice an onion and let it marinate in lime juice with a pinch of salt.
The lime juice softens the onion and takes away its sharpness.
-
Cook the rice, then warm up the black beans with the cumin. 11 min
A drizzle of oil in the beans makes them silky.
-
Heat the oil with the crushed garlic for just a few seconds, without letting it brown, then add the oregano. 2 min
Burnt garlic turns bitter, take the pan off the heat as soon as it starts to sizzle.
-
Drain the cassava, pour the hot mojo over it, add the marinated onion and serve with the beans and rice.
Cassava is best eaten hot, it firms up as it cools.
Our tips to get it right
- Pick a firm cassava root with no black spots if using fresh, a sign it's still good, frozen cassava skips this step and saves time.
- Crush the garlic with a knife instead of a press, the pieces stay visible and the mojo keeps more bite.
- Taste the mojo before serving and adjust with a little extra lime juice if the garlic feels too strong.
The variations
- Swap the cassava for potatoes or sweet potatoes if you can't find it, the texture changes but the mojo still works just as well.
- For a milder version that's better for kids, cook the garlic a bit longer to soften it and cut back on the raw onion.
- Add avocado wedges when serving for a richer version, its creamy texture pairs well with the soft cassava.
What to serve it with
- Fresh avocado wedges
- Tropical fruit juice
- Crunchy cabbage slaw
Storage
Cassava keeps for 2 days in the fridge in a sealed container, but it firms up as it cools and loses its softness. Reheat the cassava and mojo separately in a pan with a splash of water, then pour the mojo on just before serving. Freezing isn't recommended, the cassava turns mushy.
Questions about this dish
Can you make the mojo ahead of time?
Yes, the mojo can be made a few hours ahead and kept covered at room temperature. Reheat it just before serving so it soaks into the cassava properly, that's the key step in this recipe.
How do you know when the cassava is cooked enough?
Poke a piece with the tip of a knife, it should slide in easily. Undercooked cassava stays hard in the center and won't absorb the mojo well.
Can you use dried black beans instead of canned?
Yes, but you'll need to soak and cook them the day before, since they take over an hour to cook. Canned beans remain the quickest option for a weeknight.
Is raw fresh cassava dangerous to eat?
Yes, fresh cassava must always be cooked before eating. Boiling it fully in salted water, as in this recipe, makes it completely safe.
How long does it take to make a Cuban style cassava with mojo and black beans?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Cuban style cassava with mojo and black beans?
About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Cuban style cassava with mojo and black beans cost?
About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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