UPDATE 7/09  There are two recipe choices here, both quite different and both yummy!  Be sure to scroll down to check out my newEST version, updated 1/10.

Katie’s Cuban Black Beans and Rice

This recipe is an attempt to reverse engineer Vigo brand Cuban Black Beans and Rice…it’s still a work in progress because I started out making it in a pressure cooker, and now I’m soaking my rice and beans…

1 c. brown rice, soaked in 2 cups water and 2 Tbs whey and cooked with an additional cup water and 6 oz. can tomato paste (You can just cook up 1 cup brown rice as you normally would…)

1 1/2 cups dry black beans, soaked and cooked (or one can)

Saute in 1 Tbs olive oil and 1 Tbs white vinegar:
1 large chopped onion
3 cloves garlic
1 chopped green pepper
optional: 1 jalapeno pepper

Add to veggies:
2-4 slices cooked bacon, crumbled
2-3 tsp cumin
1 Tbs parsley
1 tsp pepper
1 tsp salt
1/2 tsp bay leaf seasoning
dash cayenne pepper (to taste)

Mix everything together in one big pot!

NEW Cuban Black Beans Over Rice

I found a great recipe in the Penzey’s ONE catalog and had to try it/adapt it.  Plus, I had red wine and didn’t have the bacon necessary for the first recipe, so it was a match made in Heaven.

2 c. dry black beans, soaked and cooked (see this post for details), reserve some bean cooking liquid

1/3-2/3 cup olive oil
2/3 cup red wine
1 large onion, chopped
1 green pepper, chopped (or other colors will do as well)
4 cloves garlic, minced
6 shakes bay leaf seasoning or 1 bay leaf
1-2 tsp oregano
2+ tsp cumin
pinch cayenne (to taste)
1 tsp pepper
scant Tbs salt
2 Tbs sugar

Saute the vegetables in oil and wine, add the seasonings.  Add the beans and up to 1 cup bean cooking liquid.  Simmer uncovered for 1/2 hour, then add 2 Tbs red wine vinegar and cook 15 minutes longer.  Serve over cooked brown rice.

Someday I’ll try a combo of the two, with the wine AND bacon, as well as the tomato paste/sauce and see how that turns out.

Mmmm…it turned out pretty well!

New Cuban Black Beans and Rice

Saute in 2-3 Tbs fat (I used ghee and bacon fat) the following:

1 lg onion
4 cloves garlic
1/2-1 green pepper
1 jalapeno pepper
2-4 slices cooked bacon, crumbled
Add: 1 cup brown rice at the end to sautee – this makes it be not so sticky and a really nice consistency in the finished product.

Add:

2-3 tsp cumin
1 Tbs parsley
1 tsp pepper
dash cayenne, to taste
bay leaf
1 tsp oregano
1 tsp salt
cooked black beans, 2-3 cups (I used black and kidney in these photos because I made a big batch for chili)

Stir around a bit and add:

1 8 oz. can tomato sauce
1/4 cup red wine
1 1/2 cups water or bean cooking liquid
(can sub 6 oz tomato paste for sauce and add 1/4 cup more water)

Bring to a boil and simmer with lid on 30 minutes.  Add 2 Tbs red wine vinegar and simmer 15 more minutes or until rice is tender.

Soaked version:  Just saute the rice with the fat and pour 2 Tbs whey or vinegar plus water to equal 1 1/2 cups overtop.  Saute the veggies separately, add spices, and add them together with the soaked rice when it’s time to cook.  You could also saute the rice, soak, then drain it and proceed with the recipe as written, sauteeing veggies with soaked and drained rice.  Just make sure your colander has tiny holes so you don’t lose all your rice!

I love to serve this recipe with Puerto Rican Chicken, among other things!

Visit the Pennywise Platter Thursday at The Nourishing Gourmet for more frugal, healthy recipes!