Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, June 25, 2007

Cuban Black Beans and Rice

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.

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