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Cuban Black Beans And Rice




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Cuban Black Beans And Rice

Black beans and rice (sometimes called "Moors and Christians") are a mainstay
of the Cuban diet. This dish makes a scrumptious meatless main course,
especially when finished with a generous spoonful of colorful Tropical Salsa.

Servings: 4

Calories: 584

Fat: 10 g

Cholesterol: 0 mg

Sodium: 972 mg

Protein: 19 g

Carbohydrate: 105 g

Fiber: 15 g

* Ingredients:

1 ½ tablespoons olive oil

1 large onion, coarsely chopped

1 green bell pepper, coarsely chopped

3 garlic cloves, finely chopped

1 ½ teaspoons chili powder

1 ½ teaspoons ground cumin

2 cans (19 ounces each) black beans, rinsed and drained, or 4
cups cooked black beans

2 ½ cups vegetable broth or defatted lower-sodium chicken broth
or a mixture of broth and water

1 to 2 fresh or pickled jalapeño peppers, minced

2 teaspoons honey

1 bay leaf, broken in half

1 ½ cups raw long-grain white rice

¾ teaspoon salt, plus additional to taste

2 teaspoons red or white wine vinegar

Tropical Salsa

* Directions:

Heat the oil in a large skillet or Dutch oven. Add the onion and
green pepper and cook over medium heat, stirring occasionally,
until the vegetables begin to soften, about 5 minutes. Add the
garlic, chili powder, and cumin and cook, stirring, for 1 minute
until fragrant. Add the beans, broth, jalapeños, honey, and bay
leaf. Bring to a boil, reduce the heat to medium-low, and simmer,
uncovered, stirring occasionally, until the beans have thickened to
a saucelike consistency, about 20 minutes. Remove the pieces of bay
leaf. (The beans can be made 2 days ahead to this point and
refrigerated. Reheat before proceeding.)

Meanwhile, bring 3 cups of water to a boil in a medium-sized
saucepan. Add the rice and ¾ teaspoon salt. Reduce the heat to very
low, and cook, covered, until the rice becomes tender and absorbs
the water, about 20 minutes.

Stir the vinegar into the beans and season with salt to taste. To
serve, ladle the beans over or alongside the rice. Pass a bowl of
Tropical Salsa so everyone can spoon some over the top.

 

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