Friday, July 22, 2011
Black Beans and Rice
So many people here in South Florida make wonderful black beans and rice and it is a staple at most get-togethers. I found this recipe on www.allrecipes.com and the boys said mine tasted just like the dish made by our friend's Portuguese grandmother.
1 pound black beans, washed
7 cups water
1 cup diced fully cooked lean ham
5 cloves garlic, minced
1 1/4 teaspoons pepper
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaf
1/2 teaspoon liquid smoke (optional)
4 cups chicken broth
2 cups uncooked long grain rice
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons olive or canola oil
3/4 cup shredded cheddar cheese
3/4 cup chopped sweet red pepper
1/4 cup chopped onion
2 tablespoons chopped jalapeno peppers
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Return beans to pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke (if desired). Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender (mine took 2 1/2 hours).
Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Just before serving, discard bay leaf from bean mixture. Take 1 cup of cooked beans and process them in blender or food processor. Add the mashed up beans back to the soup and stir to thicken it a bit. Add vinegar and oil. Serve over rice.
Sprinkle each serving with a little cheese, some red pepper, onions and/or some jalapenos. You could also add some chopped fresh cilantro or parsley.