Monday, November 16, 2015

Cuban Black Beans and Rice

Cuban Black Beans And Rice
15 ounces black beans, rinsed and drained
1/2 red onion, sliced thinly
1 lime
3 pinches salt
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, peeled and minced
2 cups brown rice
4 cups chicken broth (or water)
2 bay leaves
1/2 teaspoon turmeric or cumin
1 pinch cayenne pepper
5 sprigs cilantro
Drain and rinse the black beans and place them in a small pot.  Cut the lime in half, then squeeze half of the lime over the beans (save the second half for later).  Stir in two pinches of salt and set aside.  Thinly slice the red onion and set aside for garnish at the end.

In a medium pot over medium-high heat, warm the oil.  Stir in the yellow onion, garlic, and one pinch of salt and cook until soft, about three minutes.

Stir in the rice and cook for about 30 seconds, stirring constantly, until the rice is lightly toasted.  Add the broth (or water), bay leaves, turmeric, and cayenne.  Bring the pot to a boil, then lower to a simmer.  Cook the rice until the liquid is absorbed, about 35 minutes.

Put the pot with the beans on the stove and heat until the beans begin to simmer.  Spoon the rice into four serving bowls, then top with the beans.  Pluck the leaves off the cilantro sprigs and sprinkle on top. Garnish each bowl the thinly sliced red onion.  To finish take the other half of the lime and squeeze a little fresh lime juice over each bowl.

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