[RECIPE] Easy-Ass Cuban Black Beans and Rice

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[RECIPE] Easy-Ass Cuban Black Beans and Rice

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The beans recipe is mostly stolen from the internet, but my way of doing it is better. This is a great alternative to "proper" Cuban black beans, which take like two days to make if you do it right. This takes 30 minutes, and is close enough that you'll wonder why all those Cubans are wasting their time:

1/2 small onion, coarsely chopped
1/2 small red bell pepper, coarsely chopped (green is fine too)
3 cloves garlic
1/4 cup cilantro (optional)
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
2 tsp olive oil
1 (15 oz) can black beans, undrained
1/2 cup water
1 tsp red wine vinegar
Sugar & lime juice (optional)
Sour cream for garnish (optional)

1. Place onion, pepper, garlic and cilantro in mini-chopper or food processor. Pulse until a nice fine chop.

2. Heat olive oil in saucepan over medium heat. Place onion mixture in pan and saute until vegetables have softened, 3-4 minutes.

3. Add water, vinegar, cumin, oregano, salt, and beans, bring to boil, cover and simmer for 15 minutes.

4. Remove cover and continue to simmer until no longer soupy. You don't want dry by any means, you want it nice and saucy (so the rice soaks it up), but not watery.

5. Salt to taste.

Serve over rice (see below), with a dollop of sour cream on top.


Easy-Ass Cuban rice:

1 cup long-grained white rice
2 cups water
1 tsp olive oil
1/2 tsp salt

1. Place rice, water, oil, and salt in a pot, bring to simmer, cover until done, or if you're cool like me, put it all in a rice cooker and hit "go".
I don't have to say anything. I'm a doctor, too.