Monday, April 30, 2007

Frijoles Negros

This recipe is for Eryn. It's my version of Cuban black beans and rice.

2 16 oz. cans of Goya black beans
1 tbs olive oil
1/2 finely chopped onion
1/3 finely chopped green pepper (optional)
1 garlic clove finely chopped
3 tbs red wine vinegar (necessary)
1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin (also necessary)
1/4 tsp pepper

Heat olive oil in a medium size sauce pan. Cook onions, green peppers and garlic over medium heat for a few minutes until onions are soft and clear. Add black beans and the remaining ingredients. Lower heat. Mix black beans well and let them simmer for about ten minutes or until the rice is finished cooking in your other pot :D

Serve it over white rice. Sometimes we eat this as a complete meal. Other times I will also make some sort of Cuban style meat to go with it. As you will find out from this recipe, Cuban food is not spicy at all. It is salty. Cumin is the main spice that you use in many of their dishes. Bon apetit or shall I say "buen provecho".


Enoch said...

I love how Michelle makes her black beans and rice. It's cuban and I love it (did I say it again :) ). I think it's the red wine vinegar which does the trick.

April said...
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Eryn said...

thanks michelle! it looks wonderful, i love rice. i will be making it soon.

Sr. Fab said...

Salty? Like that time you used a real full tablespoon of salt in the ground meat (picadillo)?

ericnally said... beans and rice

*dashes to the kitchen for a fork*

!Feliz Cinco de Mayo!