RECIPE TITLE "White Rice with Lime & Cuban Black Beans"
Source: Cooking at a Glance - Vegetables & Grains
Serves 8 as a main course --- easy
Two island favorites, black beans and rice, pair perfectly together, and are essential to any Caribbean-style cookout. The white rice is steamy hot, with distinct flavors of lime and garlic that shine through. The black beans are a hearty meal in and of themselves. Cooked slowly with pork, red onion, peppers and dried chiles, the beans have a stew-like consistency. Spoon over the rice and let the rice soak in the juices. Turn this hearty bean stew into a vegetarian dish by omitting the pork and sauteing the vegetables in the oil. Serve the stew with a green salad with red (Spanish) onion and orange slices for a colourful Latin-flavoured meal.
12 oz dried black or red kidney beans
3 1/2 qt water
1-2 tablespoons cooking oil
1 1/2 lb lean pork shoulder, cut into 1 in pieces
1 large red (spanish) onion, chopped
1 large red or green pepper, chopped
2 garlic cloves, minced
12 fl oz water
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed dried chiles
1/4 teaspoon pepper
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Rinse beans. In a 4 qt saucepan combine beans and 48 fl oz of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in 48 fl oz cold water in a covered 4 qt saucepan for 6-8 hours or overnight.) Drain beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.)
In the same pan combine beans and remaining 2 qt fresh water. Bring to boiling; reduce heat. Cover and simmer for 1-1 1/2 hours, or 'til beans are tender, stirring occasionally.
Meanwhile, in a deep 12 in. frying pan, heat 1 tablespoon of the oil. Brown half the pork in hot oil on all sides; remove from pan with a slotted spoon. Brown the other half of the pork, adding more oil if necessary. In the same pan cook onion, pepper, and garlic for 3 minutes. Drain off excess oil. Return pork to pan. Add the 12 fl oz water, the salt, cumin, crushed dried chilies, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 1 hour, or till meat is very tender.
Drain beans and mash slightly; stir into pork mixture. Cook about 5 minutes more, or till slightly thickened, stirring occasionally.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Serves 8 as a main course
Facts per Serving
Calories: 398 Fat: 15g Carbohydrates: 35g
Cholesterol: 74mg Sodium: 429mg Protein: 32g
Fiber: 0 g % Cal. from Fat: 34% % Cal. from Carbs: 35%
Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.
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