Cuban Black Beans and Rice |
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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 8 |
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I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was almost as good as his mother's! Ingredients:
1 lb dried black beans |
6 cups water |
1 cup chopped onion |
1 cup chopped bell pepper |
1 tablespoon minced garlic |
1/2 cup olive oil |
2 bay leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
1 slice cooked and crumbled bacon |
2 tablespoons red wine vinegar |
2 cups cooked long-grain rice |
chopped green onion, chopped hard boiled eggs,sour cream |
Directions:
1. In a large stockpot cover beans with water and boil for 2 minutes.
2. Remove from heat and let stand for one hour.
3. Drain water and cover with fresh water (6 cups).
4. In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
5. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
6. Reduce heat to simmer covered for 2 hours, until beans are tender.
7. Add more water if necessary.
8. At the last minute add the red wine vinegar, just before serving.
9. Serve with 2 cups of cooked rice.
10. Top with chopped green onions, chopped hard boiled eggs or sour cream.
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