This dish is one of my favorites, mostly because I love almost any kind of bean. I spent many of my formative childhood years in Tampa, Florida, where we found these beans served in many restaurants, even those that were not Cuban. They are just a regional favorite because of the heavy Cuban population. They are not very spicy, so Doug always sprinkles them liberally with Tabasco. I think the fresh chopped onions add plenty of flavor. They are not much too look at, but they are yummy, and very budget-friendly. When I make them on a Friday, I just cut out the meat and use vegetable broth instead of water to cook the beans. They have plenty of flavor.
Cuban Black Beans and Rice
1 lb. black beans, rinsed, picked through and soaked in a pot of water for eight hours
4 ribs celery, diced
1 lrge. onion, chopped
several pieces of ham or bacon, chopped
2 t. crushed red pepper
4 bay leaves
¼ cup parsley, chopped
hot pepper sauce
hot cooked white rice
chopped sweet onion
Drain beans and place with remaining ingredients, except rice and chopped sweet onion, in pot with lid. Barely cover ingredients with water. Simmer 1 - 2 hours, or until tender. Add salt and pepper to taste. Serve over rice and top with chopped onion.
1 lb. black beans, rinsed, picked through and soaked in a pot of water for eight hours
4 ribs celery, diced
1 lrge. onion, chopped
several pieces of ham or bacon, chopped
2 t. crushed red pepper
4 bay leaves
¼ cup parsley, chopped
hot pepper sauce
hot cooked white rice
chopped sweet onion
Drain beans and place with remaining ingredients, except rice and chopped sweet onion, in pot with lid. Barely cover ingredients with water. Simmer 1 - 2 hours, or until tender. Add salt and pepper to taste. Serve over rice and top with chopped onion.
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