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"The belly rules the mind."--Spanish Proverb

Cuban Black Beans and Rice Recipe

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This recipe for Cuban Black Beans and Rice is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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