Ingredients
-
1
-
6
-
1
-
1
-
1
-
1/2
-
2
-
1
-
1/4
-
1
-
2
-
2
-
-
-
Directions
Cuban Black Beans and Rice,I can’t remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was “almost as good” as his mother’s!,Good stuff! I chopped up a jalapeno and threw it in with the peppers, onions, and garlic when sauteing and then substituted a couple left over, thin pork chops for the bacon and it was delicious!,This is really good. I added some lime juice and cilantro. One question, though: the nutrition fats state that there are almost 20 grams of fat per serving. I made a half recipe with one tablespoon of olive oil and one slice of well-drained bacon ). To me this is about 20 grams of fat for the whole dish, since everything else is rice, beans, and vegetables. My dish is four servings. Is this nutrition info accurate?
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Steps
|
1
Done
|
In a Large Stockpot Cover Beans With Water and Boil For 2 Minutes. |
|
2
Done
|
Remove from Heat and Let Stand For One Hour. |
|
3
Done
|
Drain Water and Cover With Fresh Water (6 Cups). |
|
4
Done
|
in a Skillet Saute the Onions, Bell Pepper and Garlic in Oil For 5 Minutes, Until Tender. |
|
5
Done
|
Add Onion Mixture and All Remaining Ingredients, Except the Red Wine Vinegar, to the Beans and Bring to a Boil. |
|
6
Done
|
Reduce Heat to Simmer Covered For 2 Hours, Until Beans Are Tender. |
|
7
Done
|
Add More Water If Necessary. |
|
8
Done
|
at the Last Minute Add the Red Wine Vinegar, Just Before Serving. |
|
9
Done
|
Serve With 2 Cups of Cooked Rice. |
|
10
Done
|
Top With Chopped Green Onions, Chopped Hard Boiled Eggs or Sour Cream. |
