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CUBAN BLACK BEANS & RICE
2 lbs. black beans
2 lg. bell peppers
1 c. olive oil
1/2 c. sugar
2 lg. onions
8 oz. diced pimentos
1 c. vegetable oil
1 1/2 c. sherry
1 1/4 to 1 1/2 c. vinegar (to taste)
2 c. rice
Salt & pepper to taste
Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth.
Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burittos.
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Cuban Black Beans & Rice
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Category: Recipes
Prep Time: Cook Time: Total Time:
CUBAN BLACK BEANS & RICE
2 lbs. black beans
2 lg. bell peppers
1 c. olive oil
1/2 c. sugar
2 lg. onions
8 oz. diced pimentos
1 c. vegetable oil
1 1/2 c. sherry
1 1/4 to 1 1/2 c. vinegar (to taste)
2 c. rice
Salt & pepper to taste
Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth.
Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burittos.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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