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Ingredients
| black beans: 1 lb |
| water: 10 cups |
| green bell pepper: 1 (sliced) |
| onions: 1 (sliced) |
| garlic: 4 cloves (chopped) |
| green bell pepper: 1 (sliced) |
| olive oil: 2/3 cup |
| salt: 4 tsp |
| black pepper: 1/2 tsp |
| fresh oregano (leaves): 1/4 tsp |
| bay leaf: 1 |
| granulated sugar: 2 tsp |
| distilled vinegar: 2 tsp |
| white wine: 2 tsp |
| olive oil: 2 tsp |
| olive oil: 3 Tbl |
| garlic: 2 cloves |
| water: 3 cups |
| salt: 1 Tbl |
| white rice: 1 lb |
Victor's Cafe 52 Cuban Black Beans and Rice
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
11 min -
Servings
8 serving(s)
Tags
- Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.
- In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.
- Add vinegar and wine; simmer for another hour.
- Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
- Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
- Lower flame, cover, and simmer over low heat for about 30 minutes.
- When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
- This recipe can be halved easily or the leftovers can be frozen.