adventures in the kitchen
Monday, January 11, 2010 Tammy's Black Beans and Rice

Okay, so go ahead and rid your mind of any pre-conveived ideas of traditional Cuban black beans and rice because, althought I am definitely a fan of the aforementioned dish, this is MUCH better! Think of it more as a black beans and rice soup...a DELICIOUS black beans and rice soup! The perfect meal for these cold nights we've been having in Florida lately! As you may have noticed in the title, this is a recipe that my friend, Tammy, gave me. Actually she cooked me some and after eating it, I begged her for the recipe. I'm glad she shared :)

Ingredients:
1 large yellow or vidalia onion, chopped
1 large green bell pepper, chopped
1 jar of roasted red bell pepper, chopped (in the pickle section. Tammy recommended B & B but cautioned me to make sure it was roasted peppers only, not pickled!)
2 to 3 cloves of garlic, minced or chopped
Juice of 1 lemon
1/2 bottle of white wine (I'm not a wine drinker so I had to ask if there was a particular wine she used. She said she uses whatever is in the fridge. Her exact words were, "Riesling, Chardonnay, Pinot, Chablis--it will all work").
2 to 3 bay leafs
salt and pepper to taste
1 tsp of cayenne pepper
1/2 bottle of Tiger Sauce (you can find this by the hot sauces in the grocery store)
4 cans of black beans (Tammy recommended Goya--found on the Latin food isle)
Goya Yellow Rice

Directions
Saute onion then add bell pepper, jar of roasted red bell pepper and garlic.
Add lemon juice
Add white wine
Cook at medium high heat--medium boil--for about 5 or so minutes, cooking off some of the alcohol.
Add bay leafs, salt and pepper and cayenne pepper.
Cook another 5 minutes
Add Tiger Sauce
Bring to a boil for 10 minutes, stirring as needed
Cover and cook on low for approximately 1 hour, or put in crock pot on low for 2 to 3 hours. It is best when the beans are cooked soft. Let cool
Cook the rice at whatever point you choose...before, during or after preparing the beans.

Tammy suggested putting the cooked rice in the bottom of a casserole dish and then pouring the bean mixture on top. She folds it together to mix it without smashing the beans. She also says this meal is best after it refrigerates (and is reheated) or sits on the stove for 2-3 hours. She serves it with French bread to absorb the juice.

Happy eating :)
Posted by kristy :: 2:48 PM :: 0 comments

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