Ingredients
-
1
-
10
-
1
-
1
-
4
-
1
-
2/3
-
4
-
1/2
-
1/4
-
1
-
2
-
2
-
2
-
2
Directions
Victor’s Cafe 52 Cuban Black Beans and Rice, Victor’s Cafe 52 is a reknowned Cuban restaurant that has been in Manhattan since 1963 I found this recipe in the newspaper about 20 years ago, when Cuban cuisine was quite novel to me It was a great introduction!, What I love about traditional black beans and rice are the subtle differences between family recipes This recipe was really delicious and it’s very reminiscent of one of our favorite Cuban restaurant recipes I didn’t use as much salt as the recipe called for, but otherwise I went with the ingredients listed The green bell pepper soaking with the beans really gives the bean broth a great flavor I started to use my pressure cooker, but decided to just simmer them on the stove instead They were really delicious over the rice
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Steps
|
1
Done
|
Wash Beans. Soak Them in Water With 1 Large Green Pepper, Sliced, Until Tender, About 8 Hours. Cook Beans in Same Water For 45 Minutes. |
|
2
Done
|
in Medium Skillet, Saute Sliced Onion and Remaining Green Pepper in 2/3 Cup Olive Oil. Once Soft, Add This to the Beans With Salt, Pepper, Oregano, Bay Leaf, and Sugar. Simmer For 1 Hour. |
|
3
Done
|
Add Vinegar and Wine; Simmer For Another Hour. |
|
4
Done
|
Meanwhile, in a Flat Pan, Heat 3 T. Oil. Fry Garlic Until It Is Light Brown, Then Remove Garlic from Oil and Discard. |
|
5
Done
|
Add Water and Salt to the Oil in Pan and Bring to a Boil. Add Rice Immediately. |
|
6
Done
|
Lower Flame, Cover, and Simmer Over Low Heat For About 30 Minutes. |
|
7
Done
|
When Ready to Serve Beans, Stir in 2 T. Olive Oil and Serve the Beans Over White Rice. |
|
8
Done
|
This Recipe Can Be Halved Easily or the Leftovers Can Be Frozen. |
