Cuban Style Meatballs With Black Beans And Rice Recipes

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions, peppers, garlic and cumin; cook 10 min. or until tender, stirring frequently. Spoon 3/4 cup vegetable mixture into blender. Add tomato sauce; blend until smooth.
• Add beans, beer, ham and blended sauce to onion mixture in saucepan; bring to boil.
• Mix ground beef, egg and 1/2 cup rice until blended; shape into 12 meatballs. Carefully add to boiling sauce; cover.
• Cook on medium heat 20 to 25 min. or until meatballs are done (165ºF). Serve with remaining rice. Top with cheese.

Steps:

• Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
• Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
• Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
• Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
• Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the 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 they are 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 pepper and Tabasco.
• This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
• Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.