VEGETARIAN CUBAN BLACK BEANS
Steps:
- Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
- In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender.
- In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.)
- Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
- Preheat the oven to 350 degrees F.
- In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl.
- Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
- Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve.
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M. ONEAL
[email protected]This was a great recipe! I made it exactly as written and it turned out perfect. I served it with rice and a side of avocado. My family loved it.
Megan Thompson
[email protected]I had everything on hand to make this recipe, which is always a plus. It came together quickly and was a delicious and satisfying meal. I'll definitely be making this again.
spxb3a
[email protected]5 stars! This recipe is a winner. The flavors are incredible and the beans are so tender. I'll be making this again and again.
McXavin Proccy
[email protected]Easy to make and packed with flavor. I added a bit of chopped jalapeno for some extra heat. It was a perfect weeknight meal.
Manik Jsr
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The beans are always tender and flavorful, and the sofrito is the perfect complement. I love serving this with rice and plantains.
Tyler “DAX” Fuentez
[email protected]Amazing! I made this for a potluck and it was a huge hit. Everyone loved it. Definitely recommend.
Joe LeCrone
[email protected]Simple and delicious! I didn't have any green bell peppers, so I used a red one instead. Turned out great. Thanks for sharing this recipe.
Jaunea Brown
[email protected]Not a big fan of black beans, but this recipe changed my mind. The combination of spices and vegetables made the beans so flavorful and satisfying. I especially loved the crispy bell peppers and the tangy lime juice. Great recipe!
JACKSON INUSAH
[email protected]This recipe was easy to follow and the ingredients were easy to find. The beans turned out perfect, with a creamy texture and rich flavor. The sofrito added a delicious depth of flavor. I served it over rice and it was a hit with my family. Will defi
Adnan Rafeeq
[email protected]Just made this dish, and let me tell you, it is a flavor fiesta in my mouth! The aroma filled my kitchen and made my stomach rumble. The beans were incredibly tender and melted in my mouth. The combination of spices and vegetables created a delightfu