How can this be a blog/scrapbook for poor vegans without recipes for rice? Please allow me to remedy this grievous oversight. This recipe for Cuban style rice and beans isn't too complicated but it does take awhile to make - its satisfying, it keeps well, and its cheap.
1.5 cups of Black Beans picked over and rinsed
2 Green peppers halved and seeded
1 onion cut in twain
1 Head of garlic
2 bay leaves
oil
4 tsp cumin
1 tsp oregano
2 tbsp tomato paste
1.5 cups white rice (pref long grain)
2 tbsp vinegar (pref red wine)
Many thin sliced green onions
Lime wedges
Hotsauce (I recommend scotch-bonnet, but you do you).
1. Soak Beans.
3. Pre-heat oven to 350. Drain the beans. KEEP THE LIQUID. Discard the bay leaves.
4.Rescue the onion and pepper from the pot and dice up really tiny with the remainder of the onions and peppers. (used a few pulses of a blender to do this) Mince remaining garlic.
5. Add 2 tbsp of oil to your (now empty) pot and heat until shimmering; Add cumin, oregano, garlic, salt, tomato paste, green peppers, and onions- stir around until fragrant (1min). Add the rice and sautee for another minute.
6. Add the Beans, 2.5 cups of the saved bean water, and vinegar. Bring is to a boil, then cover it and transfer it to the oven. Cook 30 mins (until rice is tender).
7. Serve with lime wedges (or a healthy squirt of lime juice), lots of green onions and scotch bonnet hotsauce.
Notes- You could add some dried chilled to the beans while they cook in lieu of hot sauce, and substitute cilantro for the green onions but I would NOT recommend making this without lime juice. But what do I know - I want lime juice on evvvvverything.
1.5 cups of Black Beans picked over and rinsed
2 Green peppers halved and seeded
1 onion cut in twain
1 Head of garlic
2 bay leaves
oil
4 tsp cumin
1 tsp oregano
2 tbsp tomato paste
1.5 cups white rice (pref long grain)
2 tbsp vinegar (pref red wine)
Many thin sliced green onions
Lime wedges
Hotsauce (I recommend scotch-bonnet, but you do you).
1. Soak Beans.
- Either soak them in salted water (1 tbsp salt in 8 cups water) for 8 to 24 hours.
- "Quick soak" them. Add beans, salt and water to a dutch oven, bring to a boil and then remove from heat and let them sit one hour.
3. Pre-heat oven to 350. Drain the beans. KEEP THE LIQUID. Discard the bay leaves.
4.Rescue the onion and pepper from the pot and dice up really tiny with the remainder of the onions and peppers. (used a few pulses of a blender to do this) Mince remaining garlic.
5. Add 2 tbsp of oil to your (now empty) pot and heat until shimmering; Add cumin, oregano, garlic, salt, tomato paste, green peppers, and onions- stir around until fragrant (1min). Add the rice and sautee for another minute.
6. Add the Beans, 2.5 cups of the saved bean water, and vinegar. Bring is to a boil, then cover it and transfer it to the oven. Cook 30 mins (until rice is tender).
7. Serve with lime wedges (or a healthy squirt of lime juice), lots of green onions and scotch bonnet hotsauce.
Notes- You could add some dried chilled to the beans while they cook in lieu of hot sauce, and substitute cilantro for the green onions but I would NOT recommend making this without lime juice. But what do I know - I want lime juice on evvvvverything.
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