You are here

Cuban Black Beans And Rice

foodlover's picture
Ingredients
For beans
  Dried black beans 8 Ounce, picked over and rinsed (1 1/4 Cups)
  Cold water 5 Cup (80 tbs)
  Green pepper 1 Large, trimmed, seeded, and quartered
  Onion 1 Large, peeled and quartered
For sofrito
  Lean pork 8 Ounce, diced
  Olive oil 1 Tablespoon
  Onion 1 Large, diced
  Green pepper 1 Large, trimmed, seeded, and diced
  Garlic 6 Clove (30 gm), minced
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Bay leaf 1
  Dry sherry 3 Tablespoon
  Long grain rice 1 Pound, rinsed (Extra Long, 2 Cups)
Directions

For the beans: In a 5-quart stockpot, combine the beans, water, green pepper, and onion.
Let stand at room temperature for 3 hours or up to overnight.
Place the pot over high heat and bring to a boil.
Reduce the heat, cover, and simmer until the beans are tender, 45 minutes to 1 hour, adding more water if necessary to cover the beans.
Strain, reserving 3 cups cooking liquid, adding water if necessary to make 3 cups.
Discard the pepper and onion.
Rinse and dry the pot.
Prepare the sofrito: Cook the pork over medium heat until lightly browned.
With a slotted spoon, transfer the pork to a bowl.
Add the oil to the pot and heat over medium-low heat.
Add the onion, green pepper, and garlic and cook, stirring occasionally, until the onion is tender, about 10 minutes.
Stir in the salt, pepper, oregano, bay leaf, sherry, beans, and reserved cooking liquid and bring to a boil.
Stir in the rice and return to a boil.
Reduce the heat, cover, and simmer gently until the rice is tender, about 20 minutes.
Let stand 5 minutes; remove the bay leaf and discard.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.214285
Average: 4.2 (14 votes)