MAIDA HEATTER'S CUBAN BLACK BEANS AND RICE

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Maida Heatter's Cuban Black Beans And Rice image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 5h

Yield Eight servings

Number Of Ingredients 17

1 pound dried black beans, preferably turtle beans
6 cups cold water
2 small ham hocks, about 1 1/4 pounds
1/2 cup olive oil
3 1/2 cups finely chopped yellow onions
1 1/2 cups chopped green peppers
2 tablespoons finely minced garlic
2 bay leaves
1/4 teaspoon dried, hot red-pepper flakes
3 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
3 tablespoons dark rum
Cooked rice (see recipe)
Onions for black beans (see recipe)

Steps:

  • Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
  • Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
  • Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
  • Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
  • Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
  • When the beans are almost tender, uncover and continue cooking 30 minutes.
  • Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
  • This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.

Glance Mathebula
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This recipe is a keeper! The beans were creamy and the rice was fluffy. The sofrito added a delicious depth of flavor. I will definitely be making this again.


Weston Dowding
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I've made this recipe several times and it's always a hit! It's easy to make and always turns out delicious. The beans are always tender and the rice is fluffy. I love the addition of the sofrito and cumin, which give the dish a really nice flavor.


Moon Wattoo
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This was my first time making Cuban black beans and rice, and it turned out great! The beans were tender and the rice was fluffy. The overall flavor was delicious and I will definitely be making this again.


Sohid ul Islam
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I love this recipe! It's so easy to make and it's always a hit with my family and friends. The beans are always tender and the rice is fluffy. I love the addition of the sofrito and cumin, which give the dish a really nice flavor.


Huraira Shaid
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This dish was a bit too bland for my taste. I added some extra salt and pepper, and it was much better. I also think it would be good with some chopped cilantro or parsley.


Bists Kagi
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I've tried this recipe twice now and both times it's been a disaster. The beans were hard and the rice was mushy. I'm not sure what I'm doing wrong, but I'm giving up on this recipe.


M Shahzad Dhair
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This was my first time making Cuban black beans and rice, and it turned out great! I followed the recipe exactly and it was easy to follow. The beans were tender and the rice was fluffy. The overall flavor was delicious and I will definitely be makin


Ajim Godfred
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I've made this recipe several times and it's always a hit! It's easy to make and always turns out delicious. The beans are always tender and the rice is fluffy. I love the addition of the sofrito and cumin, which give the dish a really nice flavor.


Prince Atafah
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I'm a Cuban food lover and this recipe did not disappoint! The beans were perfectly cooked and the sofrito was flavorful. I especially liked the addition of the green bell pepper and tomato. I will definitely be making this again.


Chisom Ezeoha
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This recipe is amazing! I love the combination of flavors and textures. The beans are creamy and the rice is fluffy, and the sofrito adds a delicious depth of flavor. I will definitely be making this again and again.


Arya Khan
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I was disappointed with this recipe. The beans were undercooked and the rice was mushy. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try it again sometime and see if I can get it right.


Lasindu Upeka
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This dish was a bit too spicy for my taste, but other than that it was very good. The beans were cooked perfectly and the rice was fluffy. I would recommend using less cumin next time.


musfiq Islam
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I've tried other Cuban black beans and rice recipes before, but this one is by far the best. The beans are so creamy and flavorful, and the sofrito really takes the dish to the next level. I will definitely be making this again!


Khim Nath
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This was my first time making Cuban black beans and rice, and it turned out great! The recipe was easy to follow and the dish was ready in about an hour. The beans were tender and the rice was fluffy, and the overall flavor was delicious.


Kauthar Kauts
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I've made this recipe several times now and it's always a hit with my family and friends. The beans are always perfectly cooked and the rice is fluffy and flavorful. I love the addition of the sofrito and cumin, which give the dish a really nice dept


Apurbo Kumar
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This Cuban black beans and rice dish was an absolute delight! The flavors were rich and complex, with the perfect balance of spices. The beans were tender and creamy, while the rice was fluffy and flavorful. I highly recommend this recipe to anyone l


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