Thursday, August 7, 2008
My Abuelita's Black Beans and Rice
When I make these in my pressure cooker I don't soak the beans. However, they can be made on the stove the regular way by soaking the beans over night or quick soaking them in hot water for an hour or so before cooking. These are a family favorite that we serve every Christmas Eve as a Cuban tradition. I served them over brown rice (now that's some serious fiber, baby!) with sauteed plantains (maduros- the sweet version, when the skin is nice and yellow with brown spots) and a nice salad. It was a great vegetarian meal!
One 1 lb bag of black beans, rinsed (soaked if cooking the regular way on the stove)
8 cups of water
1 1/2 green bell peppers cut into large pieces
1 large onion cut into large pieces
4 cloves minced garlic
1 bay leaf
2 tsp salt
2 tsp sugar
1/4 c. olive oil
1/4 tsp cumin
1/4 tsp oregano
1 small can tomato sauce
Combine all of the ingredients in a large pot or pressure cooker. If cooking in a large pot, simmer for about 3-4 hours, until the beans are nice and tender, stirring periodically. If cooking in a pressure cooker, bring up to high pressure and cook 45 minutes.
Once beans are cooked, add:
2 tsp vinegar (I used red wine vinegar)
2 tbsp sherry or cooking wine
2 tbsp olive oil
Remove the pieces of bellpepper and onion with about 1/2 cup of the beans and place in a blender. Puree. Pour back into the beans. Simmer for about 15 minutes, stirring every 5 minutes or so. Serve over rice or with flour tortillas and sour cream.