Cuban Black Bean and Rice Recipe


Recipe for Black beans:
l lb black beans, rinsed
4 cups water
3 cloves garlic, peeled and crushed
l med bell pepper, cored, seeded and chopped
l med yellow onion, chopped
l/4 lb salt pork
l lb smoked ham hocks, cut in l l/2" pieces
2 teasp paprika
3 teasp ground cumin
2 bay leaves
4 cups Chicken stock
l/4 teas chili powder
l tbls red wine vingar
salt and pepper to taste

2 cups fresh cooked long grain rice

Wash beans and place in a 6-quart stove top casserole with 4 cups water. Cover and boil 2 mins, shut off heat and let stand 1 hour. Add the remaining ingredients, except vinegar and s/p, coverand simmer for 2 hours. You may have to add additional water to the pot as the beans should be just covered with water. At the completion debone hocks, chop up the meat and return to pot. Add vinegar, s/p to taste and bring to a simmer and heat through.

To serve, drain l cup of cooked beans in colander. Combine the beans and rice and stir till evenly incorporated.
According the Frugal this blend of beans and rice is seen on every Cuban table.

Cuban Black Bean and Rice

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