Black Beans and rice?
Quick and easy-
Based on recipes passed on to me by the Cuban Wife of a great chef:
2 Pieces Bacon
1/2 onion small dice
1/2 green pepper small dice
2 cloves garlic, finely minced
1 28oz can of black beans
1 tsp. sherry vinegar
pinch of dry thyme
pinch of oregano
Cut the bacon into small pieces and render in a medium saucepan until crispy, sweat the onions until just translucent, then add in the peppers, and continue to sweat until just softened, then add in the chopped garlic and stir until fragrant- about 2 minutes. Deglaze the pan with the vinegar, add in the herbs, then the beans.
A moment here- as much as I love using real beans- theres nothing quick about 'em, so I often use canned. Every recipe calls for you so drain and rinse the beans, but I ususally just dump 'em in with their juices.
Good Cuban beans are pretty soupy, but the beans are intact, so I usually add about a cup of water or stock and simmer until the beans are tender- if you want a thicker, "refried bean-ier" texture, simmer covered for about an hour, stirring occaisionally to reduce sticking.
As for the rice- I usually just toss a cup of rice in the rice maker with half a packet of Sazon.
Hi Lunchbox. I've been wanting to send you a heartfelt THANK YOU for 2-3 years, now, for your black bean recipe, but I couldn't find your thread when I went back to my computer. Hounds being who they are, however, someone found you and let me know, so again, THANK YOU!! I added some cumin to your recipe and kicked up the seasonings to 1/2 tsp. each and it's killer. My husband loves it, my 46 yr. old son, who doesn't like beans, loves this recipe, as does my 13 yr. old grandson. Just wanted you to know that your recipe has become a staple in my kitchen.
I have no idea where this recipe came from, but it is now a regular in my house.
The beets in this recipe are added for color. They can be served with the beans, as a separate vegetable dish, or in a salad.
1 pound dried black beans
4 medium beets, scrubbed
2 tablespoons finely chopped garlic
1 1/2 teaspoons coarse salt (original called for 4.5 - way too much)
2 tablespoons corn oil
3/4 cup chopped scallions
1/2 cup chopped fresh cilantro
Mix into Necy’s White Rice (recipe follows)
1. In a stockpot, combine beans and beets. Add enough water to cover by 1/2 inch, about 8 cups. Bring to a boil, then reduce to a simmer, and cook until beets are tender when pierced with the tip of a knife, 40 to 60 minutes. Remove beets, and continue to cook beans until tender, 1 to 2 hours more. Peel beets once they’re cool, and used as desired.
2. Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat; add garlic-salt mixture, scallions, and cilantro. Cook, stirring frequently, until scallions are soft, 2 to 4 minutes. Stir mixture into cooked beans, and simmer for 5 minutes. Serve with white rice and sautéed kale or collards.
3 cups white rice
1/3 cup corn oil
1 tablespoon coarse salt
1. In a fine strainer, rinse rice under cold running water for 1 minute, drain well, and set aside. Bring 6 3/4 cups water to a boil.
2. In a medium stockpot, heat oil until very hot but not smoking. Add rice. Cook, stirring, until translucent, about 3 minutes. Add salt, and stir to combine.
3. Add enough boiling water to cover, about 4 1/2 cups. Simmer over medium heat, partially covered, until water is absorbed, about 9 minutes. Add remaining 2 1/4 cups water, and continue cooking over low heat until water is absorbed and rice is cooked through, about 15 minutes more. Mix with black beans and serve immediately.