Cuban Black Beans and Rice Recipe

From Dorothy McNett's Recipe Book.

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Cuban Black Beans and Rice

From Dorothy McNett's recipes at Cook up the beans with all of these flavors and serve either over cooked rice or alongside of the rice for a nice side dish or even a main dish.

2 cups black beans (1 pound)
1 onion, cut up
6 cloves garlic, chopped
1 green bell pepper, chopped
1 large tomato, very finely diced
1 small jar (4 oz.) pimientos
1 tablespoon cider vinegar
2 teaspoons sea salt
1 teaspoon raw sugar
1/2 - 1 teaspoon freshly ground pepper
5 - 6 cups water (to cover beans by 2 inches)

3 cups cooked medium grained white rice
2-3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt

Wash the beans and place in a heavy bottomed stock pot or Dutch oven. Add onion, garlic, green pepper, tomato, pimientos, vinegar, salt,sugar, pepper and water. Bring to a boil, reduce heat to medium low. Cover with lid slightly ajar and cook 1 1/2 hours, or until beans are tender and most of the moisture has been absorbed. You may have to add a bit more water and cook another 20 - 30 minutes if they are not tender enough. Taste and correct seasonings, adding more salt if needed. In meantime cook up some rice and when it is done, stir in the olive oil and salt. Serve the beans and the rice on one platter, or in separate bowls.

Recipe created 2015-07-27.

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