"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cuban Black Beans and Rice Recipe

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This recipe for Cuban Black Beans and Rice, by , is from Aloha From Our Home To Yours!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Anderson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried balck beans (2 c.), sorted, rinsed
1 large onion, chopped (1 c.)
1 large bell pepper, chopped (1 1/2 c.)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz.) diced tomatoes, undrained
5 c. water
2 T. olive or vegetable oil
4 tsp. ground cumin
2 tsp. finely chopped jalapeno chili
1 tsp. salt
3 c. hot cooked rice

Directions:
Directions:
In a 3-4 qt. slow cooker, mix all ingredients except rice. Cover: cook on High heat setting 6-8 hours. Remove bay leaves. Serve beans over rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep time: 20 min. Start to finish 6 hrs. 20 min.

 

 

 

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