While recovering from surgery, my good friend Audrea brought over this black bean and rice dish and some pork loin. The black beans were out of this world. She was staying with me a few days while my husband went on a business trip, so she got the ingredients and showed me how to make them. They are so yummy.
1Place 4 cans in colander and drain beans. Rinse well with water. Pour into blender. Take the other 4 cans of beans and drain them in colander then rinse the beans well. Set these beans aside.
2Chop garlic. Place Olive oil in large pot. Add the garlic, uncooked bacon, and 1/2 jar of Goya Recaito Culantro cooking base to pot. Cook for approximately 5 minutes on high. Stir occasionally. Add the Chimichurri sauce or Mrs Dash Lime Garlic Marinade to mixture in pot.
3Place 3/4 cup of Mojo Marinade to beans in blender. Place 1 empty black bean can of water to blender. Blend on the puree setting until beans are well pureed.
4In pot of boiling seasonings, add both blended and whole beans. Reduce heat to medium high and let the mixture come to a boil. Once boiling, reduce to simmer and cook for 20 more minutes. Stir occasionally to avoid sticking on bottom of pot.
5Serve over rice. May add chopped onion and/or a dollop of sour cream. Enjoy. Will last in refrigerator for a few weeks. These beans will freeze well in a freezer safe container.