| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Christian |
Archived, Beans/peas, Cuba, Update |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black beans |
| 1 |
|
Onion |
| 4 |
|
Cloves garlic, peeled |
| 2 |
|
Bay leaves |
| 1/2 |
|
Green bell pepper, cored |
|
|
and seeded |
| 1 |
t |
Ground cumin |
| 1 |
t |
Dried oregano |
| 2 |
|
Strips bacon |
| 1 |
T |
Olive oil |
| 1/2 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
|
|
seeded and chopped |
| 3 |
|
Scallions, chopped |
| 2 |
T |
White wine |
| 1 |
T |
Red wine vinegar, or to |
|
|
taste |
| 1/2 |
t |
Sugar |
|
|
Salt and freshly ground |
|
|
black pepper |
| 3 |
c |
Cooked rice |
|
|
Scallions, chopped for |
|
|
garnish |
INSTRUCTIONS
Wash beans twice. Drain and place in a large, heavy pot. Soak covered
in cold water by at least 3 inches for no less than four hours. Add
halved onion, garlic cloves, bay leaves, bell pepper, cumin and
oregano to the pot. Bring to a boil over high heat. Skim off foam.
Reduce heat, cover and simmer for one hour, stirring occasionally. Add
water if necessary. Remove whole vegetables and bay leaves with a
slotted spoon and discard. While beans are cooking, make sofrito.
Brown bacon in heavy frying pan. Pour off fat. Add olive oil, chopped
onion, minced garlic, chopped pepper and 3 chopped scallions. Cook
over medium heat until just beginning to brown, about three minutes.
Stir the sofrito into beans and add wine, vinegar, sugar, salt and
pepper. Cover and continue simmering until very soft, about 20
minutes. Just before serving, correct seasonings, adding more salt,
pepper, cumin, oregano or vinegar as needed. Ladle over rice and
garnish with chopped scallions. MOROS Y CRISTIANOS File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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