Black Beans and Rice Recipe - Cooking Index
Black Beans and Rice Recipe - Cooking Index
| 5 tablespoons | Olive oil | |
| 1 tablespoon | Onion - chopped (medium) | |
| 1 tablespoon | Green bell pepper - diced (medium) | |
| 2 | Garlic cloves - chopped | |
| 2 1/2 cups | Cooked black beans | |
| 2 cups | Rice | |
| 4 1/2 cups | Water | |
| 2 teaspoons | Salt | |
| 1 | Bay leaf | |
| 2 tablespoons | Olive oil | |
| 1/4 teaspoon | Cumin | |
| Black pepper to taste |
In a large pot, heat oil till fragrant. Add onion, bell pepper and garlic and cook till tender, about 8 minutes.
Add the remaining ingredients and cook over medium-high heat until all the water has been absorbed.
It should take 15 minutes or less.
Stir with a fork, cover and cook over low heat until the rice is tender. Discard bay leaf and serve hot.
Source:
Randelman and Schwartz, "Memories of a Cuban Kitchen"
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