Cuban Black Beans and Rice
|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|
|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|
|Dry sherry||3 Tablespoon|
|Long grain rice||1 Pound, rinsed (Extra Long, 2 Cups)|
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.