Cuban Black Beans And Rice With Roasted Peppers And Plantains Recipes
CUBAN BLACK BEANS AND RICE
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Prepare ingredients. Make rice according to package instructions.Dice peppers and onion. Mince garlic.
- Heat oil in a medium skillet over medium high heat.
- Add peppers and onions to a large skillet. Cook for about 2-3 minutes. Add garlic and cook an additional minute, until garlic is fragrant.
- Stir in tomato paste, black beans, salt, and chicken broth. Lower heat to medium-low and simmer for 10 minutes.
- Meanwhile, make plantains according to instructions here.
- Assemble bowls. Scoop beans over rice and serve plantains on the side.
Nutrition Facts : Calories 287 calories, Sugar 5.9 g, Sodium 680 mg, Fat 5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 11 g, Protein 15.5 g, Cholesterol 1.2 mg
MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE
Provided by Craig Claiborne And Pierre Franey
Categories lunch, main course
Time 5h
Yield Eight servings
Number Of Ingredients 17
Steps:
- Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
- Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
- Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
- Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
- Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
- When the beans are almost tender, uncover and continue cooking 30 minutes.
- Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
- This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.
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