Black beans & rice (randelman)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | medium | Green bell pepper, diced |
| 2 | Garlic cloves, chopped | |
| 2½ | cup | Cooked black beans |
| 2 | cups | Rice |
| 4½ | cup | Water |
| 2 | teaspoons | Salt |
| 1 | Bay leaf | |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Cumin |
| Black pepper to taste | ||
Directions
In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.
Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.
Randelman & Schwartz, "Memories of a Cuban Kitchen"
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