Cuban Style Black Beans and Rice

Cuban Style Black Beans and Rice
Cuban Style Black Beans and Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    C. dried black beans Goya brand

  • 2

    c. chicken broth

  • 2

    c. water

  • 2

    large green bell peppers, halved and seeded

  • 1

    large onion, halved at equator and peeled

  • 1

    head garlic, 5 medium cloves

  • 2

    bay leaves

  • 1 1/2

    c. long grain white rice

  • 2

    T. olve oil

  • 6

    oz. lean salt pork, cut into 1/4 dice

  • 1

    T. minced fresh oregano leaves

  • 4

    t. ground cumin

  • 2

    T. red wine vinegar

  • 2

    medium scallions, sliced thin

  • 1

    lime, cut into 8 wedges

Directions

1. Combine 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temp for at least 8 hours and up to 24 hours. Drain and rinse well. 2. In large Dutch oven with tight fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half, halved garlic head, bay leaves, a 1 teaspoon salt. Bring to simmer over medium high heat, cover amd reduce heat to low. Cook until beans are soft, 30-40 minutes. Remove pepper, onion, bay leaves and garlic. Drain beans in colander set over large bowl, reserving 2 1/2 c. bean cooking liquid. Do not wash out Dutch over. 3/ Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2 inch pieces and process in food processor until broken into rough 1/4 inch pierces, about 8 1 second pulses, scraping down sides of bowl as necessary; set vegetables aside. 4. In now empty Dutch oven, heat 1 tablespoon oil and salt pork over medium heat; cook, stiring frequently until salt pork is lightly browned, 15-20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook until vegetables are softened and beginning to brown, 10-15 minutes. Add minced garlic and cook about 1 minute. Add rice and stir to coat about 30 seconds. 5. Stir in beans, reserved bean cooking liquid, vinegar, and 1/2 teaspoon salt. Increase heat to bring to simmer. Cover and transfer to oven. Bake until liquid is absorb and rice is tender, about 30 minutes. Fluff with fork. Let rest uncovered, 5 minutes. Serve with scallion and lime.

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