Cuban Black Beans and Rice
7 cups cooked black beans
3 tablespoons olive oil or butter
2 garlic cloves, minced were pressed
1 cup chopped onions
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 teaspoon paprika
1 cup chopped carrots
1 medium green pepper, chopped
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup tomato juice or orange juice
2 medium tomatoes, chopped
6 cups cooked brown rice
2 cups hot sauce (see Hot Tomato Sauce)
1 cup sour cream
Drain the cooked beans and reserve the liquid.
In a large skillet or 30 saucepan, saut the onions, garlic, and spices in the oil or butter and told the onions are translucent. Add the carrots and saut for 3 or 4 minutes. Add the green peppers and saut for 5 minutes more. Add salt, black pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.
Combine the drained black beans the vegetable mixture. Pure 2 to 3 cups of the bean-vegetable mixture in the blender with enough reserve liquid to make a smooth pure. Stir the pure into the beans and simmer for 10 minutes. Taste for salt.
Serve the beans on hot rice and top with hot sauce or adult more sour cream.
rtf format