Vegetarian Cuban Black Beans
- 2 1/2 cups dried black beans
- 9 cups water, plus more for soaking beans
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped onion
- 1 1/2 cups seeded, chopped green bell pepper
- 3 tablespoons minced garlic or pickled garlic
- Kosher salt and freshly cracked black pepper
- 1 teaspoon oregano, dried
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 tablespoons distilled white vinegar
- 3/4 dry Spanish wine
- Fail-Proof Brown Rice, recipe follows
- Fail-Proof Brown Rice:
- 1 1/2 cups brown rice
- 1 egg white, beaten
- 3 cups water
- 1/2 chicken bouillon cube
- Olive oil
Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender.
In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.)
Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Fail-Proof Brown Rice:
Preheat the oven to 350 degrees F.
In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl.
Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cook's Note: The beans are vegetarian the rice is not.
Recipe courtesy Manouschka Guerrier, 2010
Recipe courtesy of Rachael Ray