Friday, August 23, 2013

Cuban Black Beans & Rice

Source: adapted by savvy vegetarian from Cooks Illustrated, slightly modified by Aimee
Makes 8 servings

1 1/2 cups uncooked brown rice
2 cans black beans (15 oz each), liquid reserved
1 vegetable bouillon cube
1 TB soy sauce
1 TB tomato paste (or ketchup)
1 TB oil
1 large stalk celery, chopped
1 cup chopped green pepper
1/2 cup chopped onion
3-4 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp smoked paprika
hot sauce. fresh cilantro & lime wedges for garnish

1. Place rice and 3 cups water in pot.  Bring to boil, reduce heat, cover & simmer 40 minutes or until liquid has been absorbed; set aside.
2. Meanwhile, place liquid from beans in 2 cup measuring cup, and add enough water to make 1 1/2 cups.  place in saucepan along with cube, soy sauce, & tomato paste.  Simmer 10 minutes; stir in black beans & simmer 5 minutes more.  Set aside.
3.  Preheat oven to 350.  Heat oil in skillet; saute celery, green pepper, onion, & garlic until softened.  Add in spices & saute a little more.
4.  Place rice in large bowl.  Stir in bean sauce & veggie mixture.  Spread in oiled 13 x 9 dish, cover & bake 30 minutes.  Serve with garnishes.

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