Friday, July 13, 2012

Cuban Black Beans and Rice




I swear, sometimes the breakfasts at our house are so delicious that I can't believe we didn't pay someone to make them for us. This is one of those kind of dishes!

Naturally, you can use this recipe for all kinds of purposes -- enchilada or taco filling, inside of a stuffed pepper, as a side dish, etc.

The above featured the beans and rice, fried eggs, roasted salsa and cotijo cheese.


Cuban Black Beans and Rice

Beans:
1 c black beans, dried and soaked
2 1/2 c water
1 hot pepper, minced
2 tsp cumin
2 tsp chili powder
1 tsp thyme, dried
1/2 tsp pepper
1/2 tsp salt

Rice:
2 T vegetable oil
1 onion, diced
1 bell pepper (red or green), diced
2 clove garlic, minced
3 c water
1 1/2 c rice, uncooked (white or brown)

To make beans, combine beans, water and spices (except salt) in a pan. Cook over low heat for about 1 hour, until beans are tender. Stir in salt and set aside.

To make rice, heat oil in a pan. Add onion, pepper and garlic. Saute 5 minutes. Add water and rice. Cover and cook 15 minutes, until rice is done. (If using brown rice, cook 45 minutes.) Stir in cooked beans and cook a few minutes more. Remove from heat and serve hot.

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