Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!feta.direct.ca!newsfeed.direct.ca!news-peer.gsl.net!news.gsl.net!gip.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Moros y Cristianos (Black Beans and Rice) Followup-To: poster Date: Fri, 22 Aug 1997 18:50:50 +0100 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5tbjdb$kvi$1@mack.rt66.com> Lines: 87 In article <5tbjdb$kvi$1@mack.rt66.com>, "kathy" said this about that: > how do you make black beans and rice. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MOROS Y CRISTIANOS (Black Beans & Rice) Categories: Cuban, Pork, Vegetables Yield: 4 servings Basic Black Beans* 3 6" pieces of slab bacon 2 Garlic cloves; crushed 2 T Olive oil 1 c Liquid from previously -cooked black beans 1 c Rice, uncooked 1/2 c ;Water 1/2 c Black beans; drained 1/2 ts Olive oil *See Basic Black Beans recipe below Prepare Basic Black Beans recipe, reserving liquid from beans. In a 2-qt. saucepan, saute slab bacon and garlic in olive oil until they are lightly browned. Remove from pan; set aside. Put rice in the pan and cook until it begins to crackle. Add water and liquid from black beans. Cover and cook over medium-low heat until rice is rather dry (water will be almost completely absorbed) and almost tender. Add black beans and olive oil; cook a little longer until rice is tender but not too soft or mushy. Mix in browned pieces of bacon and garlic. Serve hot. Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204. Posted by Cathy Harned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: BASIC BLACK BEANS Categories: Cuban, Vegetables Yield: 6 servings 14 oz Dried black beans 2 qt ;Water 1/8 ts Baking soda 1/2 ts Ground oregano 2 ts Ground cumin 1 Green pepper; quartered 1/2 Onion; finely chopped 3 T Minced garlic 1/4 c Olive oil 3 T Cider vinegar 1/4 c Sherry wine Salt; to taste Rinse beans and discard any stones. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper. The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened. Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when necessary. Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204. Posted by Cathy Harned. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.