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| recipes:black_beans_and_rice [2009/03/10 20:00] – created mcf | recipes:black_beans_and_rice [2009/03/10 20:01] (current) – mcf | ||
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| - | Black Beans and Rice, from "A Taste of Old Cuba", | + | Black Beans and Rice |
| + | from "A Taste of Old Cuba", by Maria Josefa LLuria de O' | ||
| 8 Servings | 8 Servings | ||
| Line 28: | Line 29: | ||
| 2. Transfer the beans to a large pot, cover them with the water, and soak for at least 8 hours (i.e. overnight). | 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. | 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; | + | 4. Skim the espuma or foam off the surface of the liquid periodically; |
| | | ||
| To Complete the Dish: | 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, | + | 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, |
| - | 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. | + | 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. | + | 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. | 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. | ||