So there’s a big ol’ football game on now (Florida State versus Auburn, The Greek tells me), and to save myself from slipping into a coma, I’ve decided to blog about our dinner tonight instead.
Much more interesting topic! 🙂
I cobbled together three separate recipes into one delicious little concoction and am writing about it so that I remember how to make it again. Not sure if it tastes like authentic Cuban rice and beans, but my husband gave it a 9 out of 10… and that’s enough for me!
This made approximately 147 servings… or 6… or 8. Something like that. It was a big pot. That’s all I know.
- 1 bag dried black beans (I used a 12-ounce bag from the Dollar Tree, which measured to 2 cups)
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1/2 cup red wine, optional
- 1 tablespoon oregano
- 3/4 teaspoon sugar
- 3 packets Goya Sazon (without annato)
- 2 chicken bouillon cubes
- 1 can Rotel tomatoes with green chilies
- about 2 tablespoons red wine vinegar
- Soak your beans overnight, dump water and rinse beans. I forgot to soak the beans overnight, so I quickly searched the interwebs for a solution. It existed, and I’ll probably do it this way from now on! Put the beans in a large pot and cover with about 4-5 inches of water. Bring to a boil, turn off the heat and let the pot sit for about an hour. Dump the water and rinse the beans.
- Cook the onions, pepper and garlic in olive oil over medium heat until tender, about 5 – 10 minutes.
- Deglaze the pan with red wine.
- Add the Rotel and all seasonings, stirring thoroughly. Add salt if needed (I generally cook with less salt than other folks). Add a couple splashes of red wine vinegar, about 2 tablespoons.
- Add the beans back to the pot and cover with about 3 inches of water. Mix thoroughly. Bring to a boil, reduce heat and simmer for 3 -4 hours. Check the beans for “doneness” – when 5 consecutive beans are soft, you’re done! If the beans are too soupy for your tastes, crank up the heat back to medium and let the liquid evaporate until it just barely covers the beans.
- Serve over cooked white rice.