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Cuban Black Beans and Rice Recipe

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This recipe for Cuban Black Beans and Rice, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lindner
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 c. chopped onions
1/2 c. chopped green peppers (optional)
1 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground red pepper
2 - 15 oz. cans black beans (rinsed and drained)
1 can chopped tomatoes (not drained)
1 c. salsa
2 T. red wine vinegar
1 10oz. package saffron rice prepared per package directions

Directions:
Directions:
Add oil to pan, heat on medium heat, then add onions (and green peppers if using). Cook until just tender. Add cumin, coriander and red pepper. Cook for 1 minute. Add black beans, tomatoes and salsa, bring to boil. Add red wine vinegar - cook 1 minute, reduce heat, cover and simmer on low for 25 - 30 minutes, stirring occasionally. Serve over saffron rice. (We like it with grated cheese on top and eaten with tortilla chips).

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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