Tuesday, September 12, 2006

Cuban Black Beans

4 Servings

2 cups water
6 ounces black beans (about 1 cup)
1 small green pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 tablespoon olive oil or vegetable oil
1 bay leaf
3/4 teaspoon oregano leaves
1/3 teaspoon cumin
1/8 teaspoon salt or adjust for taste
Dash pepper
8 cups hot cooked rice

Heat water and beans to boiling in 3-quart saucepan; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Cook and stir green pepper, onion and garlic in oil until onions are tender; stir into beans. Add enough water to cover beans, if necessary. Heat to boiling; reduce heat. Stir bay leaf, oregano, cumin, salt and pepper. Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours. Remove bay leaf.

Crock pot:

I sauted the first three ingredients and then put all of the ingredients in a crock pot on high for 6 hours and it came out great.

Serve over rice.

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