Rice and Black Beans
One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sautéed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 333 |
| pro | 12 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 61 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 290 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 17% |
| vit A | 9% |
| vit C | 35% |
| folate | 68% |
-
1-1/2 cups (375 mL) dried black beans (12 oz/375 g)
2 bay leaves
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
1/2 cup (125 mL) diced Cubanelle or sweet green pepper
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
2 cups (500 mL) long-grain white rice
1 tsp (5 mL) salt
Preparation:
In large saucepan, cover beans with 6 cups (1.5 L) water; soak for 12 hours in refrigerator. (Or cover with water and bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.)
Drain beans; cover with 6 cups (1.5 L) cold water. Add 1 of the bay leaves and bring to boil; reduce heat, cover and simmer until tender, about 45 minutes. Reserving cooking liquid, drain beans.
In large saucepan, heat oil over medium-low heat; fry onion, pepper, garlic, oregano and remaining bay leaf, stirring often, until golden, about 10 minutes.
Add rice, beans, 4 cups (1 L) of the reserved cooking liquid and sa< bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Discard bay leaves. Season with vinegar (if using).
Source
Canadian Living Magazine: April 2006
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