Black Beans And Rice Recipe

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Black Beans and Rice

Lynette !

By
@breezermom

A Cuban recipe from the Miami restaurant Pubbelly. The chef is Jose Mendin. One hour of prep time is just bean-soaking time.


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Rating:

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Serves:

6-8

Prep:

1 Hr 45 Min

Cook:

2 Hr 35 Min

Method:

Stove Top

Ingredients

BLACK BEANS

16 oz
dried black beans
6 slice
thick bacon, diced
1 large
yellow onion, chopped
3 clove
garlic, minced
1
red bell pepper, chopped
64 oz
chicken broth (2 32 ounce containers)
2
bay leaves
1 tsp
salt
1/2 tsp
ground cumin

FRIED PLANTAIN AND MOJO

vegetable oil
1
plantain, cut into 1/2 inch cubes
2 clove
garlic, minced
1 Tbsp
fresh cilantro, chopped
2 Tbsp
fresh lime juice
1 Tbsp
fresh orange juice
1/2 c
olive oil

SOFRITO

7 clove
garlic
2
shallots, coarsely chopped
1
green bell pepper, coarsely chopped
1 c
fresh cilantro, chopped
1 Tbsp
olive oil
1 Tbsp
smoked paprika
2 Tbsp
tomato sauce
2 Tbsp
roasted red peppers, chopped
1 Tbsp
tomato paste

ADDITIONAL INGREDIENT

hot cooked rice
fresh cilantro leaves, to garnish

Directions Step-By-Step

1
Prepare beans: Place beans in a large Dutch oven; add water to a depth of 2 inches above the beans. Bring to a boil. Boil for 1 minute; cover, remove from heat, and let stand for 1 hour. Drain.
2
Cook bacon in a Dutch oven over medium heat, stirring often, 8 to 10 minutes or until crisp. Remove the bacon, and drain on paper towels; reserve drippings in the Dutch oven.
3
Add the onion, 3 garlic cloves and red bell pepper to the hot drippings; cook, stirring often, 10 minutes or until tender.
4
Add broth, next 3 ingredients, and beans; bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until the beans are tender.
5
Meanwhile, prepare the plantain: Pour the vegetable oil to a depth of 1 inch in a 10-inch cast-iron skillet; heat to 340°. Fry plantain 2 to 3 minutes or until golden. Drain on paper towels.
6
Prepare Mojo: Stir together 2 garlic cloves and the next 3 ingredients. Heat 1/2 cup olive oil in a small skillet over medium heat 2 to 3 minutes; whisk into the juice mixture. Add salt and pepper to taste.
7
Prepare Sofrito: Pulse 7 garlic cloves and the next 3 ingredients in a food processor until finely chopped. Saute garlic mixture in 1 tablespoon hot olive oil in a medium saucepan over medium-high heat 5 to 7 minutes. Add paprika and the next 3 ingredients; saute 1 minute.
8
Spoon the desired amount of hot cooked rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tbsp Sofrito. Drizzle each with 1 tablespoon mojo. Sprinkle with bacon and plantains. Garnish with fresh cilantro leaves, if desired.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Diabetic, Dairy Free
Other Tag: Heirloom