Grandma got this recipe for Cuban-Style Black Beans and Rice from some church friends who moved to Florida from Cuba. Grandma & Grandpa lived in Florida from about 1982 to 2000. The beans are served over white rice, but I think you could serve it as a soup, without the rice, if you wanted to.
Ingredients
White rice (cooked separately) - 1 1/2 cups with 3 cups water and 1/2 teaspoon salt
Sour cream for topping
yellow will work fine
One-half of a yellow or white onion, chopped however you like it
1 large teaspoon minced garlic in oil or 2-3 cloves fresh garlic, minced or crushed
2 Tablespoons olive oil
1/4 cup cooking wine (red or white)
1/4 cup vinegar (apple cider vinegar or white balsamic are both good)
2 cans Ranch Style brand black beans (or any canned black beans, with liquid)
Fresh ground black pepper (a few turns)
Start the rice: bring the rice, water and salt to a boil, then stir once or twice and turn the heat down to lowest setting and cover the pan. For plain white rice, cook for 14 minutes. For white Basmati rice, cook for 10 minutes. Let the rice sit, covered, for several minutes after you turn off the heat.
Meanwhile, put the oil, bell pepper and chopped onion in a pan or pot and saute on medium to medium-low heat. After a few minutes, add the garlic and cook for another minute or two. Add the cooking wine and vinegar, then add the cans of beans. Grind some black pepper over the top. Let the beans and other ingredients cook on low heat for several minutes until heated through and gently boiling.
Serve the beans and liquid over white rice, with a spoonful or two of sour cream to taste.
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| Rice cooking over lowest heat (back burner) while the vegetables are sauteed, before the remaining ingredients and black beans are added. |
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