Recipe for Cuban black beans and rice. Yum.
by Bellbird Spring
I bought some black beans from the great Christchurch deli/wine shop/pizzeria/cafe Med Foods. This is what I cooked: Cuban black beans and rice. Lightly spiced (I added the optional cumin), filling and healty. I ate it with Mt Difficulty Mansons Farm Pinot Gris. A lovely rich medium PG.
This recipe for Cuban Black beans comes from the web site http://www.whats4eats.com
4 to 6 servings
- Olive oil — 1/4 cup
- Onion, finely chopped — 1
- Bell pepper, finely chopped — 1
- Garlic, minced — 3 to 4 cloves
- Tomato sauce — 1/2 cup
- Black beans, cooked — 2 cups
- Thyme –1 teaspoon
- Oregano — 2 teaspoons
- Bay leaf — 1
- Rice — 1 cup
- Water or stock — 1 3/4 cups
- Red wine vinegar — 1 tablespoon
- Salt and pepper — to taste
- Heat the oil in a large saucepan over medium flame. Add the onion and bell pepper and sauté until the onion is translucent. Add the garlic and sauté for another 1 to 2 minutes.
- Add tomato sauce, beans and herbs and simmer for 5-10 minutes to meld flavors.
- Stir in the rice, stock or water and vinegar and season well with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
- Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.
- Congrí: Use red kidney beans in place of the black beans.
- Haitian Diri ak Pwa: Use butter instead of olive oil and red kidney beans in place of black beans. A little hot chile pepper (Scotch bonnet) is also usually added. Eliminate the vinegar.
- Dominican Arroz con Habichuelas: Use small red beans in place of the black beans.
- Substitute pimentos for the chopped bell pepper if you like. Add at the same time as the tomato sauce.
- Add 1 teaspoon ground cumin to the onions as you sauté if you like