Ingredients
-
1
-
6
-
1
-
1
-
1
-
1/2
-
2
-
1
-
1/4
-
1
-
-
-
-
-
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. |
