Cuban Black Beans and Rice
|Dried black beans||1 Pound|
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), minced|
|Water||5 Cup (80 tbs)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Diced pimento||4 Ounce (Undrained, 1 Jar)|
|Seeded minced jalapeno pepper||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Hot sauce||1 Teaspoon|
|Cooked long grain rice||4 1⁄2 Cup (72 tbs) (Cooked Without Salt Or Fat)|
Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans; let soak 8 hours.
Drain and rinse beans.
Return beans to pan, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place skillet over medium-high heat until hot.
Add onion, sweet red pepper, green pepper, and garlic; saute 4 to 5 minutes or until tender.
Add onion mixture, 5 cups water, and next 8 ingredients to beans; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.
To serve, place 1/2 cup cooked rice in each individual serving bowl; spoon 1 cup bean mixture over each serving.garnish as desired.