Riso e fagioli neri cubani (arroz con frijoles negro)

Ingredienti

• 1/2 cup diced green pepper
• 1/2 cup diced yellow onion
• 2 cloves garlic (minced)
• 12 ounces dried black beans
• 1 cup water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 cup White rice (washed and rinsed thoroughly)
• 2 cups water
• 1.5 tablespoons vegetable oil
• 1/2 teaspoon salt or more to taste

Preparazione

1. 1

   Soak the dried black beans in a pot full of 3 cups of water overnight.

2. 2

   The next day, drain and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently. Be careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Make sure to keep an eye on them. After softening them for 60 minutes, drain and transfer to a bowl. Set aside.

3. 3

   In a saucepan, sauté green pepper, onions, and garlic at medium heat for 5 minutes until softened.

4. 4

   Next, add the softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil.

5. 5

   Place the lid on top and reduce to low heat. Cook for 20 minutes until you get a thick, silky and creamy consistency. Taste and adjust seasonings, if needed.

6. 6

   In the meantime, make the rice. In a large saucepan, add the rice, water, oil, and salt. Bring to a boil. Reduce heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed. Remove from the heat but do not open the lid for 5 minutes. Fluff with a fork. The result is soft, fluffy white rice, not mushy nor wet.

7. 7

   Serve the white rice with cooked black beans on top. Enjoy!