CUBAN BLACK BEANS AND RICE RECIPE - THE LEMON BOWL®
Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano, and cumin.
Provided by Liz DellaCroce
Categories Side Dish
Total Time 600 minutes
Prep Time 480 minutes
Cook Time 120 minutes
Yield 10
Number Of Ingredients 15
Steps:
- Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
- To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
- Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
- Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
- Rince rice in a strainer until the water comes out clear
- Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
- Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
- Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
Nutrition Facts : Calories 220 kcal, CarbohydrateContent 51.3 g, ProteinContent 10.7 g, FatContent 1.6 g, SaturatedFatContent 0.2 g, SodiumContent 724 mg, FiberContent 13.1 g, SugarContent 2 g, UnsaturatedFatContent 1.4 g, ServingSize 1 serving
CUBAN BLACK BEANS AND RICE RECIPE - FOOD.COM
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
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
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