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Rice and Black Beans

By The Canadian Living Test Kitchen

Tested till perfect

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Rice and Black Beans

This recipe makes 8 servings

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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

More great recipes from this menu:

One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.

Ingredients

  • 1-1/2 cups dried black beans
  • 2 bay leaves
  • 2 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 1/2 cup diced Cubanelle peppers or sweet green peppers
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 2 cups long-grain white rice
  • 1 tsp salt
  • White vinegar, optional

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 salt ; 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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