Tuesday, December 13, 2011

Sofrito & Rice and Black Beans

Sofrito & Rice and Black Beans
By The Canadian Living Test Kitchen

One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
This recipe makes 8 serving(s)
Nutritional information available online.

1-1/2 cups (375 mL) dried black beans
2 bay leaves
2 tbsp (30 mL) extra-virgin olive oil
1 onion, chopped
1/2 cup (125 mL) diced Cubanelle peppers or sweet green peppers
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
2 cups (500 mL) long-grain white rice
1 tsp (5 mL) salt
White vinegar, optional
In large saucepan, cover beans with 6 cups (1.5 L) water; soak for 12 hours in refrigerator. (Or cover with water and bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.)

Drain beans; cover with 6 cups (1.5 L) cold water. Add 1 of the bay leaves and bring to boil; reduce heat, cover and simmer until tender, about 45 minutes. Reserving cooking liquid, drain beans.

In large saucepan, heat oil over medium-low heat; fry onion, pepper, garlic, oregano and remaining bay leaf, stirring often, until golden, about 10 minutes.

Add rice, beans, 4 cups (1 L) of the reserved cooking liquid and salt ; bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Discard bay leaves. Season with vinegar (if using).

Source: Canadian Living Magazine: April 2006

Dec 13,2011 Just about to try this!

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