Cuban Black Beans and Rice

Name: Cuban Black Beans and Rice
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 lb dried black beans; 6 cups water; 1 cup chopped onion; 1 cup chopped bell pepper; 1 tablespoon minced garlic; 1/2 cup olive oil; 2 bay leaves; 1 teaspoon salt; 1/4 teaspoon pepper; 1 slice cooked and crumbled bacon; 2 tablespoons red wine vinegar; 2 cups cooked long-grain rice; chopped green onion, chopped hard boiled eggs,sour cream

(20)

Recipe by carole in orlando

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!

People talking

Join In Now Join the conversation!

READY IN: 3hrs 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

lb dried black beans
6

cups water
1

cup chopped onion
1

cup chopped bell pepper
1

tablespoon minced garlic
¹⁄₂

cup olive oil
2

bay leaves
1

teaspoon salt
¹⁄₄

teaspoon pepper
1

slice cooked and crumbled bacon
2

tablespoons red wine vinegar
2

cups cooked long-grain rice
Toppings
chopped green onion, chopped hard boiled eggs,sour cream

DIRECTIONS

In a large stockpot cover beans with water and boil for 2 minutes.
Remove from heat and let stand for one hour.
Drain water and cover with fresh water (6 cups).
In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
Reduce heat to simmer covered for 2 hours, until beans are tender.
Add more water if necessary.
At the last minute add the red wine vinegar, just before serving.
Serve with 2 cups of cooked rice.
Top with chopped green onions, chopped hard boiled eggs or sour cream.

Submit a Recipe Correction