Maida Heatters Cuban Black Beans And Rice Recipes

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:

• 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.

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.

Steps:

• Rinse the rice in several changes of cold water until the water remains clear.
• Bring the four quarts of water to the boil and add the salt and lemon juice. Add the rice a handful at a time. Stir the rice mixture until the water reaches the boiling point. Cook, uncovered, for about 17 minutes or until the rice is tender. Drain immediately in a sieve.
• 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 heat possible and let stand about 20 minutes. Carefully stir the rice occasionally to keep the grains separate.

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
• Using the small bowl of a stand mixer on medium-high speed, beat the egg whites with the salt until they form soft peaks. Reduce speed to medium-low and add the sugar by the teaspoonful, blending well after each addition. When about half of the sugar has been incorporated, add the vanilla extract and lemon juice or cider vinegar, then add the rest of the sugar. Increase speed to high just until the mixture forms stiff peaks. Remove the bowl from the mixer. Add the melted chocolate, folding it in with a spatula as lightly as possible and leaving streaks of white in the batter. Gently fold in the walnuts.
• Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, about 11/2 inches apart. Bake for 10 minutes.
• Use your fingers to lift the cookies off the parchment and carefully turn them on their sides to cool completely. Store in an airtight container for up to 3 days.