Cuban Black Beans and Cumin Scented Rice

Name: Cuban Black Beans and Cumin Scented Rice
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 12 smalls sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers); 454 grams dried black beans; 237 milliliters dry red wine; 12 cloves garlic, peeled, finely chopped; 1 teaspoon ground cumin; 315 milliliters olive oil; 2 onions, peeled and finely chopped; 1 teaspoons whole dried oregano, crushed; 4 teaspoons dried oregano; 3 Tbsps red wine vinegar; 8 servings Salt and freshly ground pepper; 1 smoked ham hock; 4 Tbsps sugar; 4 liters water

Cuban Black Beans and Cumin Scented Rice is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains about 12g of protein, 8g of fat, and a total of 258 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up ham hock, onions, salt and pepper, and a few other things to make it today.

Instructions

Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours.

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Beans

Water

Drain beans and place in 4 quarts of water in a soup pot.

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Beans

Water

Soup

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Pot

Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.

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Ham Hock

Beans

In a saute pan, heat 1 and 1/3 cups olive oil.

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Olive Oil

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Frying Pan

Add the chopped onions and garlic to the pan and saute over low heat.

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Garlic

Onion

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Frying Pan

Add the chopped chiles and season with salt and pepper.

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Salt And Pepper

Chili Pepper

Add the bay leaves and cook for about 10 minutes, stirring occasionally.

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Bay Leaves

Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.

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Dried Oregano

Black Beans

Onion

Sugar

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Frying Pan

Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat.

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Onion

Equipment you will use

Pot

Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens.

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Dried Oregano

Red Wine

Vinegar

Cumin

Sauce

Serve hot.

1 1/2 tablespoons butter

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Butter

1 tablespoon cumin seeds

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Cumin Seeds

3 cups uncooked basmati rice

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Basmati Rice

2 small limes, juiced

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Lime

6 cups cold water

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Water

2 teaspoons salt

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Salt

Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.

Ingredients you will need

Cumin Seeds

Butter

Rice