Recipes : Cuban Black Beans and Cumin Scented Rice : Food Network

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Cuban Black Beans and Cumin Scented Rice
Recipe courtesy Michael Chiarello

Ingredients
1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of
hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar

1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

Directions
Pick over beans, discarding any shriveled ones of
foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans
and place in 4 quarts of water in a soup 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.
In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic

to the pan and saute over low heat. Add the chopped chiles and season with salt
and pepper. Add the bay leaves and cook for about 10 minutes, stirring
occasionally.
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.
Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at
moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover
and cook until sauce thickens. Serve hot.

Ingredients
Cumin Scented Rice:

Directions

1 1/2 tablespoons butter
1 tablespoon cumin seeds
3 cups uncooked basmati rice
2 small limes, juiced
6 cups cold water
2 teaspoons 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.

Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to
boil on high heat. Reduce heat and cook covered on low for 15 minutes until water
evaporates.