Black Beans and Rice

Name: Black Beans and Rice
Prep time: 1 h 45 min
Cook time: 2 h 35 min
Total time: 4 h 20 min
Yield: 6-8
Cuisine: Cuban
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

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By Lynette !
@breezermom

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

6-8

Prep:

1 Hr 45 Min

Cook:

2 Hr 35 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make Black Beans and Rice

Step-by-Step

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.
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.
Add the onion, 3 garlic cloves and red bell pepper to the hot drippings; cook, stirring often, 10 minutes or until tender.
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.
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.
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.
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.
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.