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Cuban Black Beans and Rice
MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Vegetarian
Recipe Preparation Level: difficult
This is Maida Heater's famous recipe
1 lb. dried black beans, preferably turtle beans
6 cups cold water
2 small ham hocks about 1-1/4 lbs
1/2 cup olive oil
3-1/2 cups finely chopped yellow oinions
1-1/2 cups chopped green peppers
2 tbsps finely minced garlic
2 bay leaves
1/4 tsp dried, hot red papper flakes
3 tbsps red wine vinegar
salt to taste if desired
freshly ground black pepper to taste
1/4 tsp cayenne pepper
1/4 tsp Tabasco sauce
3 tbsps dark rum (Myers's Rum)
Onions for black beans
Pick over beans carefully. Rinse well in several changes of cold water. Place in a bowl with 6 cups of cold water. Cover and let stand overnight.
Drain the beans, reserving the water in which they soaked. Measure and additional water to make 8 cups. Place beans, water and ham hocks in a small kettle and bring to a boil. Cook slowly, covered, skimming as necessary to remove any foam. The beans should cook until tender, 4 to 6 hours.
Meanwhile, heat the oil in a skillet and add the onions and geen peppers. Cook,stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked cooked for about two hours, add the onion mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper. When the beans are almost tender uncover and continue cooking 30 minutes. Remove the ham hocks. When cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne and Tabasco to taste. this dish improves if cooked a day in advance. When ready to serve, heat thoroughly. Just before serving stir in the rum. Serve with rice on the side or spoon over individual servings. Add the onions according to taste.
Onions: 3 cups finely chopped white sweet onions (like Vidalias); salt to taste if desired; 1 tsp sugar; 1 tbsp olive oli; 1 tbsp white wine vinegar. Combine all engredients and let stand till ready to serve. Add to the beans and rice according to taste. Yield about 3 cups.
Rice: 2 cups long grain rice; 4 quarts cold water; salt to taste; 1 tbsp lemon juice; 2 tbsps melted butter. Rinse the rice in several changes of water until the water remains clear. Bring 4 quarts of water to the boil and add the salt and lemon juice. Add the rice a handful at a time. Stir until the water reaches the boiling point again. Cook uncovered for about 17 minutes or until the rice is tender. Drain immediately in a seive. Heat the butter in the pot in which the rice cooked. Add the rice and cover with a towel. Cover the towel with the pot's lid. Place the rice over the lowest possible heat and let stand about 20 minutes. Carefully stir the rice occasionally to keep the grains separate. yield: 8 servings.
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