Cuban Black Beans and Cumin Scented Rice

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Rated 4 stars out of 5
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  • Read 39 Reviews
Total Time:
6 hr 20 min
Prep
20 min
Inactive
4 hr 0 min
Cook
2 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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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.

Cumin Scented Rice:

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.

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Newest Ratings and Reviews

Read all 39 reviews

  • on February 21, 2013

    Flag

    I made this recipe for second time!! It's absolutely delicious!! I follow the recipe almost 100%, except the 45 min. to boil the beans.... No, you need more time to boil the beans, even I soaked it over night . It's the best beans I ever made !!!

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  • on November 14, 2012

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    What I made was absolutely delicious! I made some pragmatic adjustments, trying to stay as close to the recipe as I could: I made the recipe with one can of black beans. Instead of the ham hock I diced a little back bacon and sautéed that with the aromatics. The beans had some sugar, so I didn't add any more. I was cooking a pork roast, so I stuck the covered pot in the 300 degree oven for half an hour or so.

    My wife had the leftovers for lunch yesterday, and said they were delicious!

    Thanks for the delicious meals!

    people found this review Helpful.
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  • on October 20, 2012

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    Just the right amount of sweet and heat

    people found this review Helpful.
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