Cuban Black Beans and Rice

x 1

Prep Time

30 min

Cook Time

1 min

Total Time

10 min

Serves

6

Servings

6

dry measuring cups
measuring spoons
colander
cutting board
chef's knife
Dutch oven
wooden spoon
tongs
liquid measuring cup
fine-mesh strainer
food processor
Vegetarian
Gluten-Free
Main Dish
Comfort Food

Brine Beans

Ingredients

  • 1 cup dried black beans pick out any blemished beans and stones

Preparation

  1. Rinse 1 cup dried black beans and pick out any blemished beans and stones.
  2. Dissolve 1 ½ tablespoons salt in 2 quarts cold water in large bowl or container.
  3. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
  4. Drain and rinse well.

Prepare Vegetables

Ingredients

  • 2 green bell peppers halved, remove seeds and ribs
  • 1 large onion halved, cut into 1-inch pieces
  • 6 garlic peeled and minced
  • 2 bay leaves

Preparation

  1. Stem, seed, and halve 2 large green bell peppers.
  2. Halve 1 large onion.
  3. Remove 6 cloves garlic and bay leaves.
  4. Keep skins on garlic head and leave at equator.
  5. Peel and mince 5 garlic cloves to yield about 5 teaspoons.

Cook Beans

Ingredients

  • 1 cup drained beans
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 1 pepper half
  • 1 onion half
  • 1 garlic head
  • 2 bay leaves
  • 6 salt pork cut into 1-inch pieces
  • 4 teaspoons ground cumin
  • 2 medium scallions chopped

Preparation

  1. Combine drained beans, 2 cups chicken broth, 2 cups water, 1 pepper half, 1 onion half, halved garlic head, 2 bay leaves, and salt pork in large Dutch oven with tight-fitting lid.
  2. Bring to simmer over medium-high heat.
  3. Cover and reduce heat to low.
  4. Cook beans in colander over large bowl, reserving 2 ½ cups cooking liquid.

Rinse Rice and Prepare Sofrito

Ingredients

  • 1 1/2 cups long-grain rice rinsed
  • 1 green bell pepper remaining onion half
  • 1 fresh oregano leaves yielding 1 tablespoon
  • 1 teaspoon salt

Preparation

  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. While beans are simmering, place 1 ½ cups long-grain white rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 1 ½ minutes.
  3. Set rice aside.
  4. Pulse pepper and onion in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary.
  5. Set vegetable aside.
  6. Mince enough fresh oregano to yield 1 tablespoon.
  7. Cut 6 ounces salt pork into 1/4-inch cubes.

Cook Sofrito

Ingredients

  • 1 tablespoon olive oil
  • 6 salt pork
  • 1 onion minced
  • 4 teaspoons ground cumin

Preparation

  1. In new empty Dutch oven, heat 1 tablespoon olive oil and salt pork over medium-low heat.
  2. Cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes.
  3. Add remaining 1 tablespoon oil, chopped peppers and onion, minced fresh oregano, and 4 teaspoons ground cumin.
  4. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened, about 5 minutes.
  5. Add minced garlic and cook, stirring constantly until fragrant, about 1 minute

Cook Rice and Beans

Preparation

  1. Add rinced rice and stir to coat, about 30 seconds
  2. Stir in beans, reserved bean cooking liquid, 2 tablespoons red wine vinegar
  3. Increase heat to med-high and bring to simmer
  4. Cover and transfer to oven
  5. Bake until liquid is absorbed and rice is tender, about 30 minutes

Finish and Serve

Preparation

  1. Fluff with fork and let rest uncovered 5 minutes
  2. meanwhile, thinly slice 2 scallions
  3. Cut lime into 8 wedges
  4. Serve beans and rice, passing scallions and lime wedges separately