Black Beans and Rice from “A Taste of Old Cuba”, by Maria Josefa LLuria de O'Higgins.

8 Servings

Ingredients: 1. For cooking the beans:

  • 1 pound dry black beans
  • 2.5 quarts water
  • 1 green bell pepper, cored, seeded and cut into strips
  • 2 garlic cloves, peeled and lightly crushed but left whole
  • 1 large slice of onion (optional)

2. To complete the dish:

  • One third cup Spanish olive oil
  • 2 medium onions, peeled and finely chopped
  • 1 large green pepper, cored, seede and finely chopped
  • 6 garlic cloves, peeled and minced
  • 1 teaspoon salt
  • Half teaspoon freshly ground blavk pepper
  • Half teaspoon ground cumin
  • Half teaspoon dry leaf oregano
  • 1 bay leaf
  • 1 tablespoon raw or brown sugar
  • 2 tablespoons red or white wine vinegar

Soak and Cook the beans:

1. Place the beans in a colander and rinse them under cold running water. Pick over them to remove small stones and debris.
2. Transfer the beans to a large pot, cover them with the water, and soak for at least 8 hours (i.e. overnight).
3. Add the green pepper, garlic and onion to the pot and bring it to a boil.
4. Skim the espuma or foam off the surface of the liquid periodically; lower the heat to medium, cover and cook the beans till they are tender,
   approximately 1 hour. Remove the green pepper and onion slices and discard.

To Complete the Dish:

1. While the beans are cooking, make the sofrito: warm the oil over medium heat in a large heavy skillet. Saute the onions and green pepper until the onions are translucent, about 3 to 5 minutes. Stir in the garlic, salt, cumin, pepper and oregano, and cook for 2 to 3 minutes more.
2. Remove this sofrito from the heat and place in a food processor or blender, along with 1 to 2 ladlefuls of black beans. Pulse until pureed.
3. Stir the sofrito puree, the bay leaf and the sugar into the beans. bring the beans to a boil again. ;lower the heat and simmer uncovered till the cooking liquid has the consistency of thick gravy. Stir frequently so that the beans do not stick to the bottom of the pot.
4. Just before serving, remove the bay leaf, stir in the vinegar, and if desired, a little more olive oil. Serve over white rice, topped if desired with vinegar and chopped raw onion.
recipes/black_beans_and_rice.txt · Last modified: 2009/03/10 16:01 by mcf
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