Monday, April 30, 2007
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".