How to Make Appetizing Cuban black beans and rice

Cuban black beans and rice. Black beans and rice is a common dish all over the Caribbean. For this Cuban recipe, I like to start with dried black beans and soak them overnight. Of course, if you don't have time to do that just use canned beans but be sure to drain and rinse them to remove any excess starchy liquid.

Cuban black beans and rice Smash some of the beans with the back of a fork to thicken. Top with the radishes and cilantro. I can't remember where I got this recipe. You can cook Cuban black beans and rice using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Cuban black beans and rice

  1. Prepare 33/4 cups of vegetable broth.
  2. Prepare 11/2 cups of uncooked brown rice.
  3. Prepare 1 of onion,chopped.
  4. You need 1 of jalapeño pepper,seeded an chopped.
  5. Prepare 3 cloves of garlic,minced.
  6. It’s 2 teaspoons of ground cumin.
  7. You need 1 teaspoon of salt.
  8. You need 2 cans of (about 15 ounces each) black beans, rinsed and drained.
  9. Prepare 1 tablespoon of lime juice.
  10. Prepare of Sour cream and chopped green onions (optional).

The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's! Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil. Several said that it tasted like authentic Cuban black beans and rice and it was among the best they had eaten! I surrounded the dish with several garnish options including fresh cilantro jalapeños salsa limes and scallions- along.

Cuban black beans and rice instructions

  1. Combine broth,rice-onion,jalapeño pepper,garlic,cumin and salt in crock-pot slow cooker;stir to blend. Cover;cook on low 71/2 hours or until rice is tender.
  2. Stir beans and lime juice into crock-pot slow cooker. Cover;cook on low 15 to 20 minutes or until heated through. Garnish with sour cream and green onion..

Everyone should have a good black bean recipe. Aside from being delicious, they are so versatile! You can eat them on white rice, you can eat them alone as a soup, on tacos, in a salad, I could go on but you get Now, these Cuban black beans do take some planning ahead and do take some time. This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.

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