Victors Cafe 52 Cuban Black Beans And Rice Recipes

Steps:

• Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.
• In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.
• Add vinegar and wine; simmer for another hour.
• Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
• Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
• Lower flame, cover, and simmer over low heat for about 30 minutes.
• When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
• This recipe can be halved easily or the leftovers can be frozen.

Steps:

• In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!
• This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.
• In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans.

Steps:

• Cook rice according to package directions.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
• Stir in the cumin and cook 1 minute.
• Add beans, oregano, and 1 cup of water. Simmer, covered, for 10 minutes.
• Add the vinegar and smash some of the beans with the back of a fork to thicken.
• Serve the beans over rice and top with the radishes and cilantro.