cuban black beans and rice
(1 rating)
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This recipe was given to me by a friend who made it for us for a church meeting one night. I love the flavors and make it quite often for my family.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
6 Hr
Ingredients For cuban black beans and rice
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1 pkg16 oz. black beans, picked through and washed
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1 mdred onion
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1 mdgreen pepper
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1 mdred pepper
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3 clovegarlic, minced
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5 Tbspolive oil, extra virgin
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2 Tbsplemon juice
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2 dashtabasco sauce
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2bay leaves, dried
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1 tspcumin
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2 crice, cooked
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1/2 cmonterey jack cheese, shredded
How To Make cuban black beans and rice
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1Pick through and wash beans. Cover with water in large pot and bring to a boil. Let beans boil 3 minutes and turn heat off. Cover 1 hour and rinse. Re-cover with water and bring to a boil, add 2 Bay Leaves. Set heat to medium and cook until beans are tender, about 3 or 4 hours.
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2Heat olive oil in saute pan. Add onion, peppers, and garlic. Saute until vegetables are tender. Set aside.
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3Remove bay leaves from beans. Using a stick blender, blend beans until there are some whole beans and some that are blended. Add Cumin.
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4Add sauteed vegetables, lemon juice and Tabasco sauce. Cook until heated through and add salt and pepper to taste. Adjust seasonings as needed.
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5Serve over cooked rice and cover with grated cheese.
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