Cuban Black Beans Recipe
Ingredients
| Cooked black beans | 2 Cup (16 tbs), dried | |
| Water | ||
| 1 tablespoon acceptable margarine | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Savory | 1 Tablespoon, dried | |
| Pinch ground ginger | ||
| Bay Leaf | 1 | |
| 1/2 lemon, cut into quarters | ||
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Red wine vinegar | 8 Tablespoon (OPTIONAL TOPPINGS) | |
| Olive oil | 8 Tablespoon (OPTIONAL TOPPINGS) | |
| Green onion | 1 Cup (16 tbs), chopped (OPTIONAL TOPPINGS) | |
Directions
Place beans in a large bowl and cover with water.
Let sit at least 8 hours.
Drain beans and set aside.
Discard water.
In a nonstick skillet over medium-high heat, melt margarine.
Add onions and celery and saute.
Remove from heat and set aside.
In a 4-quart stockpot, combine soaked beans, sauteed vegetables, garlic, savory, ginger, bay leaf and lemon.
Add enough water to cover.
Stir well.
Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours, or until beans are tender.
Remove bay leaf and lemon quarters.
Meanwhile, cook rice according to package directions, omitting salt and butter or margarine.
In each of eight individual bowls, put 2/3 cup of rice and ladle on 1/2 cup of beans.
Let sit at least 8 hours.
Drain beans and set aside.
Discard water.
In a nonstick skillet over medium-high heat, melt margarine.
Add onions and celery and saute.
Remove from heat and set aside.
In a 4-quart stockpot, combine soaked beans, sauteed vegetables, garlic, savory, ginger, bay leaf and lemon.
Add enough water to cover.
Stir well.
Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours, or until beans are tender.
Remove bay leaf and lemon quarters.
Meanwhile, cook rice according to package directions, omitting salt and butter or margarine.
In each of eight individual bowls, put 2/3 cup of rice and ladle on 1/2 cup of beans.
Chef
