Rice And Beans Moros Y Cristianos Arroz Con Habichuelas Recipes

Steps:

• In a large stockpot, combine the beans with the Italian pepper and a bay leaf. Cover with water, passing the beans by 2 inches. Boil covered until tender, about 1 1/2 hours. Drain, reserving 3 cups of the cooking liquid.
• In a large casserole, render the fat from the bacon and ham. Add olive oil and saute the onions, pepper, and garlic until translucent. Add tomato paste and caramelize. Add the beans, the cooking liquid, oregano, cumin, and rice. Season with salt. Bring to a boil, cover, and cook at very low heat for about 20 minutes. Fluff with a fork.

Steps:

• Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside.
• Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

Steps:

• In a large pot, warm the olive oil over medium heat. Add both onions, the garlic, the red pepper and the chili pepper, stir and cook for 7 minutes, or until soft.
• Add the tomato puree and stir. Add the soaked and drained beans. Add cold water to barely cover the beans, stir, reduce heat to medium-low and simmer for 2 to 3 hours, or until the beans are tender. Check frequently to make sure that the cooking beans never become completely dry and at risk for scorching. Add salt, pepper and chili pepper sauce to taste. Serve with plain boiled white rice.

Steps:

• Soak the dried beans, cook until tender and set aside.
• Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
• Cook the rice until done.
• Drain the warm beans and transfer 3 cups to a large bowl.
• Toss the black beans carefully with half of the white onion and half of the dressing.
• In another bowl, transfer the rice and toss with the remaining onion and dressing.
• On a large serving platter, arrange the beans on one side and the rice on the other side.
• Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
• Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.

Steps:

• Heat oil in pan and saute onion and garlic for 2 minutes.
• Add tomato sauce and broth and bring to boil.
• Add next six ingredients (beans through bay leaf) and bring to boil.
• Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
• Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

Steps:

• Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
• Add the pinto beans and cook 20 minutes more.
• Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.
• While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.
• Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.
• Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.
• Lower the heat and simmer 15 minutes.
• After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.
• Add the cooked rice and beans to the pepper-tomato mixture in the skillet.
• Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.
• To serve: Spoon into bowls and garnish with the remaining cilantro.