CUBAN BLACK RICE

Table salt

1 cup dried black beans2 cups low sodium chicken broth

2 cups water

2 large green pepper

1 large onion

7 cloves garlic

2 bay leaves

1 1/2 cups long grain white rice

2 tbsp olive oil

6 ounces lean salt pork,cut into 1/4-inch dice

1 tbsp minced fresh oregano leaves

4 tsp ground cumin

2 tbsp red wine vinegar

2 medium scallions,sliced thin

1 lime,cut into 8 wedges

Dissolve 1 1/2 tbsp salt in 2 quarts cold water in large bowl .Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

In a large Dutch oven with tight fitting lid,stir together drained beans,broth,water, 1 pepper cut in half,1 half onion,3 garlic cloves,bay leaves. Bring to simmer over medium high heat,cover,and reduce heat to low. Cook until the beans are just soft,30 to 40 minutes.Remove and discard pepper,onion garlic and bay leaves. Drain beans in colander set over large bowl,reserving 2 1/2 cups bean cooking liquid.(If you dont have enough bean cooking liquid,add water to equal 2 1/2 cups.) Do not wash out Dutch oven.

Adjust oven rack to middle position and heat oven to 350 degrees. wash the rice and remove all excess water; set aside.
Cut remaining peppers and onion finely.

In now empty Dutch oven,heat 1 tbsp oil and salt pork over medium low heat;cook,stirring frequently,until lightly browned and rendered ,15-20 minutes.Add chopped peppers and onion,oregano,and cumin. Increase heat to medium and continue to cook,stirring frequently,until vegetables are softened and biggining to brown,10 to 15 minutes longer. Add minced garlic and cook,stirring constantly,about 1 minute.

Add rice and stir to coat,about 30 seconds.


Stir in beans,reserved bean cooking liquid,vinegar,and 1/2 tsp salt. Increase heat to medium-heat and bring to simmer. Cover and transfer to oven.Bake until liquid is absorbed and rice is tender,about 30 minutes. Fluff with fork and let rest,uncovered,5 minutes. Serves,passing scallion and lime wedges separately

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