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Cuban Black Beans

Heart.Foods's picture
  Dried black beans 2 Cup (32 tbs) (4 Cups Cooked)
  Water 1 Cup (16 tbs)
  Margarine 1 Tablespoon (Acceptable)
  Chopped onion 1 Cup (16 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Savory/1 teaspoon dried savory 1 Tablespoon (Fresh)
  Ground ginger 1 Pinch
  Bay leaf 1
  Lemon 1⁄2 , cut into quarters
  Uncooked rice 1 1⁄2 Cup (24 tbs)
For topping
  Red wine vinegar 8 Tablespoon
  Olive oil 8 Tablespoon
  Chopped green onion 1 Cup (16 tbs) (White And Green Tops)

Place beans in a large bowl and cover with water.
Let sit at least 8 hours.
Drain beans and set aside.
Discard water.
In a nonstick skillet over medium-high heat, melt margarine.
Add onions and celery and saute.
Remove from heat and set aside.
In a 4-quart stockpot, combine soaked beans, sauteed vegetables, garlic, savory, ginger, bay leaf and lemon.
Add enough water to cover.
Stir well.
Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours, or until beans are tender.
Remove bay leaf and lemon quarters.
Meanwhile, cook rice according to package directions, omitting salt and butter or margarine.
In each of eight individual bowls, put 2/3 cup of rice and ladle on 1/2 cup of beans.

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