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Cuban Black Beans and Rice
From Dorothy McNett's recipes at www.dorothymcnett.com. 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)
Wash the beans and place in a heavy bottomed stock pot or Dutch oven. Add all remaining ingredients. 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. Serve the beans and the rice on one platter, or in separate bowls.
Recipe created 2015-07-27.