CUBAN BLACK BEANS AND RICE
NOTE: It is far more pleasant to make “gasless beans”. Place beans in enough water to cover. Bring to a boil, then remove from heat. Add 1 rounded tablespoon baking soda per cup of beans to the pot. The beans will froth a lot. When cool, cover and refrigerate overnight, or for at least 8 hours. Before cooking rinse in cold water several times. You will find that the beans cook in 10 to 20 minutes; but you have to watch them very carefully, since they will produce a lot of froth in the first few minutes of cooking. You can discard the froth.
7 cups cooked black beans
(3 cups dry = 1+ pound)
1 medium green pepper chopped
salt and black pepper, to taste
3 tablespoons olive oil or butter
1/4 cup chopped fresh parsley
2 garlic cloves, minced or pressed
1 cup tomato juice or orange juice
1 cup chopped onions
2 medium tomatoes chopped
1 teaspoon ground cumin
6 cups cooked brown rice
1 teaspoon ground coriander seeds
1 cup sour cream
1 teaspoon paprika
2 cups hot “salsa” type sauce
1 cup chopped carrots
1. Drain the cooked beans and reserve the liquid.
2. In a large skillet or sturdy saucepan, sauté the onions, garlic, and spices in the oil or butter until the onions are translucent. Add the carrots and sauté for 3 or 4 minutes. Add the green peppers and sauté for 5 minutes more. Add salt, black pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.
3. Combine the drained black beans with the vegetable mixture. Puree 2 to 3 cups of the bean-vegetable mixture in a blender with enough reserved liquid (or stock or water) to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt.
4. Serve the beans on hot rice and top with Hot Sauce and a dollop of sour cream.