CUBAN BEANS AND RICE RECIPES RECIPES

Name: Cuban Black Beans and Rice
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 lb dried black beans; 6 cups water; 1 cup chopped onion; 1 cup chopped bell pepper; 1 tablespoon minced garlic; 1/2 cup olive oil; 2 bay leaves; 1 teaspoon salt; 1/4 teaspoon pepper; 1 slice cooked and crumbled bacon; 2 tablespoons red wine vinegar; 2 cups cooked long-grain rice; chopped green onion, chopped hard boiled eggs,sour cream

CUBAN BLACK BEANS AND RICE RECIPE - FOOD.COM

Cuban Black Beans and Rice Recipe - Food.com image

I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

Total Time 3 hours 30 minutes

Prep Time 1 hours 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb dried black beans
6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
chopped green onion, chopped hard boiled eggs,sour cream

Steps:

In a large stockpot cover beans with water and boil for 2 minutes.
Remove from heat and let stand for one hour.
Drain water and cover with fresh water (6 cups).
In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
Reduce heat to simmer covered for 2 hours, until beans are tender.
Add more water if necessary.
At the last minute add the red wine vinegar, just before serving.
Serve with 2 cups of cooked rice.
Top with chopped green onions, chopped hard boiled eggs or sour cream.

Nutrition Facts : Calories 511.8, FatContent 19.9, SaturatedFatContent 3, CholesterolContent 0.9, SodiumContent 412.9, CarbohydrateContent 66.4, FiberContent 12.7, SugarContent 3.4, ProteinContent 18.6

CUBAN BEANS AND RICE RECIPE | MYRECIPES

Cuban Beans and Rice Recipe | MyRecipes image

Dried beans are inexpensive and a convenient choice for economical meals. They also lend themselves well to slow cooking because, unlike on the cooktop, there is no risk of burning during the long simmering period. This meatless entrée reheats well the next day for lunch. Store leftover bean mixture and rice in separate containers in the refrigerator.

Provided by MyRecipes

Yield 10 servings (serving size: 1 cup bean mixture and 1/2 cup rice)

Number Of Ingredients 16

Ingredients

1 pound dried black beans
2 cups water
2 cups organic vegetable broth
2 cups chopped onion
1?½ cups chopped red bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
1?½ teaspoons salt
2 teaspoons fennel seeds, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons sherry or red wine vinegar
2 (10-ounce) cans diced tomatoes and green chiles, drained
5 cups hot cooked rice
Hot sauce (optional)

Steps:

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 57.2 g, FatContent 3.3 g, FiberContent 6.2 g, ProteinContent 12 g, SaturatedFatContent 0.5 g, SodiumContent 584 mg

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