Victor's Cafe 52 Cuban Black Beans and Rice
photo by MomLuvs6
- Ready In:
- 1 lb black beans
- 10 cups water
- 1 large green pepper, sliced
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 large green pepper, sliced
- 2⁄3 cup olive oil
- 4 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon oregano
- 1 bay leaf
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 2 teaspoons white wine
- 2 teaspoons olive oil
- 3 tablespoons olive oil
- 2 garlic cloves
- 3 cups water
- 1 tablespoon salt
- 1 lb rice
- 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.
- 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.
- Add vinegar and wine; simmer for another hour.
- Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
- Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
- Lower flame, cover, and simmer over low heat for about 30 minutes.
- When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
- This recipe can be halved easily or the leftovers can be frozen.
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!