Cuban Beans and Rice
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Ingredients
1 pound dried black beans
2 cups water
2 cups organic vegetable stock
2 cups chopped onion
1 ½ cups chopped red bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
1 ½ teaspoons salt
2 teaspoons chopped fennel seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons sherry or red wine vinegar
2 10-ounce cans diced tomatoes and green chili, drained
5 cups hot boiled rice
Hot sauce (optional)
To make
Dried beans are an inexpensive and convenient choice for economical meals. They are also well suited for low-heat cooking, since, unlike the hob, there is no risk of burning during prolonged stewing. This lean dish warms up well for lunch the next day. Store the remaining bean mixture and rice in separate containers in the refrigerator.
Toss the beans and wash them; place in a large bowl. Cover the beans with water 2 inches above the level of the beans; cover and let stand for 8 hours. Drain the water from the beans.Place the beans, 2 cups of water, and the following 10 ingredients (with oregano added) in an electric slow cooker; mix well. Cover and cook on high heat for 5 hours or until the beans are tender. Add the vinegar and tomatoes. Serve with rice. Drizzle with hot sauce if desired.
Toss the beans and wash them; place in a large bowl. Cover the beans with water 2 inches above the level of the beans; cover and let stand for 8 hours. Drain the water from the beans.Place the beans, 2 cups of water, and the following 10 ingredients (with oregano added) in an electric slow cooker; mix well. Cover and cook on high heat for 5 hours or until the beans are tender. Add the vinegar and tomatoes. Serve with rice. Drizzle with hot sauce if desired.
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Author:Admin
Published: 11/20/2023 10:26 PM
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