Cuban Black Beans
|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|
|Lemon||1⁄2 , cut into quarters|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|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.
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.
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.