The first time I had this, I wanted to eat it and eat it, and eat it, and eat it. \u00a0I made my mouth sing and my belly way too full (after 3 bowls!!). \u00a0The recipe comes from my ex-Father-In-Law, who was born in Cuba. \u00a0This is his recipe, and one I used to make quite often. \u00a0I made this last evening for some friends, and literally, there was almost nothing left.<\/p>\n
Enjoy!<\/p>\n
2 15 Ounce Cans of Black Beans (or about 3 1\/2 cups of beans, soaked overnight)
\n4 Cups Chicken Stock
\n2 tablespoons olive oil
\n1 large green pepper, chopped
\n1 medium onion, chopped
\n3-4 cloved garlic, minced
\n1\/4 teaspoon dried oregano
\nSalt, to taste
\nRice (See recipe below)<\/p>\n
In a medium sized pot, heat the olive oil until fragarant and hot. \u00a0Add in the peppers and onions, and saute until onions are slightly translucent. \u00a0Add in the garlic and saute a minute longer. \u00a0Add in the 2 cans of beans, and the 4 cups of chicken stock and stir well. \u00a0Lower heat to a simmer, cover and allow to simmer for about 40 minutes.<\/p>\n
After about 20 minutes, prepare the rice.<\/p>\n
2 Cups rice
\n1 3\/4 cups water
\n2 cups chicken stock
\n1\/2 tablespoon butter (optional)
\n1\/2 teaspoon garlic powder
\n1 teaspoon salt
\na bit of Tumeric or Saffron for color, if you wish<\/p>\n
In a small pot, add water, chicken stock, butter, salt, garlic and optional tumeric or saffron. \u00a0Bring the water\/stock to a boil. \u00a0Add in the rice and stir to remove any lumps (don’t overstir it, or it can become too sticky). \u00a0Bring to a boil, and then reduce the heat to the lowest setting, or a low simmer for about 18 minutes. Remove from the heat.<\/p>\n
To serve, I usually grab the soup bowls,and place a serving of rice into the bowl, and ladle the black bean mixture over the rice.<\/p>\n
Sprinkle with a bit of freshly ground pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
The first time I had this, I wanted to eat it and eat it, and eat it, and eat it. \u00a0I made my mouth sing and my belly way too full (after 3 bowls!!). \u00a0The recipe comes from my ex-Father-In-Law, … Continue reading