Black Beans and Rice - Cuban recipes

Home Page » Ethnic Recipes » Cuban

Black Beans and Rice

Convert to US/English units
Black Beans and Rice - print recipe

Yield:

Ingredients:


120 g	Slab bacon - rind removed cut into 1/4" dice
	(or 5 tablespoons pure Spanish olive oil)
1 med	Onion finely chopped
1 med	Green bell pepper - seeded finely chopped
2	Garlic cloves finely chopped
1 cup	Dried black beans see * Note
	(or two 16-ounce cans black beans undrained)
2 cup	Raw converted white rice
4 1/2 cup	Water
2 tsp	Salt
1	Bay leaf
40 ml	Pure Spanish olive oil
1/4 tsp	Ground cumin
	Black pepper, freshly ground to taste

Method:

* Note: Rinsed, soaked overnight, and prepared according to directions on package to yield 2 to 2 1/2 cups cooked black beans.

In a large saucepan, cook the bacon 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes.

Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve.

This recipe serves 8.

Comments: A Cuban classic, this goes perfectly with all pork dishes, as well as poultry and fish.

Rating: 0

Rate this recipe: