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Black Beans And Rice

A Cuban classic, this goes perfectly with all pork dishes, as well as poultry and fish.

Cuisine: Cuban
Type: Rice, Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

4 oz 113gSlab bacon - rind removed - cut into 1/4" dice
  (or 5 tablespoons pure Spanish olive oil)
1   Onion - finely chopped (medium)
1   Green bell pepper - seeded - finely chopped (medium)
2   Garlic cloves - finely chopped
1 cup 160g / 5.6ozDried black beans - see * Note
  (or two 16-ounce cans black beans - undrained)
2 cups 320g / 11ozRaw converted white rice
4 1/2 cups 1066mlWater
2 teaspoons 10mlSalt
1   Bay leaf
2 tablespoons 30mlPure Spanish olive oil
1/4 teaspoon 1.3mlGround cumin
  Black pepper, freshly ground - to taste

Recipe Instructions

* Note: Rinsed, soaked overnight, and prepared according to directions on package to yield 2 to 2 1/2 cups cooked black beans.

In a large saucepan, cook the bacon 6 to 8 minutes over low heat, or heat the oil until fragrant. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 6 to 8 minutes. Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed and small craters form over the surface of the rice, 10 to 15 minutes.

Stir with a fork, cover, and cook over low heat until the rice is tender, 10 to 15 minutes. Discard the bay leaf and serve. This recipe serves 8.

MEMORIES OF A CUBAN KITCHEN by Mary Urrutia Randelman and Joan Schwartz (c) 1992 - Macmillan Publishing Company, New York - 334 pages - $25.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest


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