Monday, February 06, 2006

Black Beans and Rice
(Arroz con frijoles negros)

Black beans and rice is the stable of Cuban tradition. It is included in many cuban meals. Black beans and rice compliments many Cuban meals and is absolutely delicious!
Serving Size: 6


2 cups cooked black beans
2 tbspn olive oil
2 garlic gloves (minced)
1/2 green bell pepper (chopped)
1/2 large onion (chopped)
1 cup water
1 tspn red wine
1/2 tspn cilantro
1/2 tspn ground cumin
1/2 tspn oregano
1 tspn vinegar
1 tspn salt and black pepper
2 tspn sugar
1 bay leaf

4 cups long-grain white rice
1 tspn salt
1 tspn canola oil

The left hand ingredients are for the black beans, the right for cooking the rice. Pour the 2 cups of long-grain white rice into a rice cooker, add the appropriate cups of water recommended by your cooker (usually about 3 cups or so), along with salt and 1 tspn of canola oil. Stir, cover and begin cooking.

For the black beans, you can usually buy them in a can. Make sure they are already cooked and do not come with any added ingredients. You will be making the "sofrito" yourself to add the Cuban spice to the black beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Add onion and green bell pepper and saute for a couple of minutes. Add garlic and continue to saute for two additional minutes until the onion becomes translucent. Add the black beans and water. Stir well, and make sure the black beans and water mix in with the onions, bell pepper and garlic. Next add the red wine, cilantro, cumin, oregano, vinegar, salt and pepper and bay leaf. Cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 5 mins.

Let beans cool, and when rice is done, serve rice on big platter. Place black beans in a large bowl. Typically, the black beans are poured over the rice and mixed in. Enjoy!

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