Tonight's Dinner

[Guest guest]

This was tonight's dinner. If you don't like hot stuff, then lessen the

amount of hot sauce. I upped it from 1/2 tsp to 1 tsp. I also put some

chopped chipotles on top when I served it to myself. My DH is not a

chile-head like I am. For him, I just served his favorite Red Hot with

it. He doused it quite a bit with the stuff!

 

* Exported from MasterCook *

 

Traditional Cuban Black Beans (adapted)

 

Recipe By : Southern Living Annual 1998, p. 21

Serving Size : 6 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Rice Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb dried black beans

2 1/2 qt water

2 lg green bell peppers -- chopped & divided

2 tsp olive oil

1 lg onion -- chopped

4 cloves garlic -- minced

1 tsp hot sauce -- your favorite*

1/4 tsp dried oregano -- crumbled

1 bay leaf

2 tsp sugar

3 tsp salt (to 4 tsp)

2 tbsp dry white wine

2 tbsp olive oil

hot cooked white rice or yellow rice -- ** see

note

onion -- chopped, for garnish

 

Sort and wash beans; place in microwaveable container (corningware is

perfect). Add water and half the green pepper; cook on HIGH, covered,

for 1 hour. (for stovetop, place in dutch oven. Add water and green

pepper; bring to boil. Reduce heat; simmer, uncovered, 1-1/2 hours or

just until beans are tender). If not cooked thoroughly, cook for another

15 minutes. If still, then continue, every 15 minutes until thoroughly

cooked (mine took 1:45 because the beans were quite old).

 

Heat 2 tsp oil in a skillet over medium-high heat until hot. Add

remaining bell pepper, chopped onion, and next 4 ingredients; cook,

stirring constantly, 5 minutes or until vegetables are tender.

 

Add onion mixture, sugar and salt to beans***; cover and simmer,

stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to

desired thickness.

 

Stir in wine and 2 tbsp oil. Remove and discard bay leaf. Cook black

bean mixture until heated. Serve over white or yellow rice.Garnish, if

desired. Yield: 6 cups.

 

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NOTES : * this was my addition. The original called for 1/2 tsp which is

too little to flavor the beans, IMHO.

 

** I put some saffron in some basmati rice and made yellow rice.

 

*** If using microwave to cook beans, when thoroughly cooked and soft,

drain well and add to pot with onion mixture. Then continue with recipe.

 

RisaG