Cuban Black Beans and Rice - Recipe


CUBAN BLACK BEANS AND RICE
2 c. dry black beans 2 tbsp. oil 3 tbsp. butter 1 chopped onion 2 cloves garlic, chopped 1 c. rice 6 c. water Pinch of salt and pepper Put beans in pressure cooker with 4 cups water and oil. Close and cook until control jiggles. Remove from heat, cool naturally, drain beans and set aside. Cook onion in butter until translucent, add garlic and rice. Stir and cook for 5 minutes. Add 2 cups water and beans. Cover and cook on high until control jiggles, then lower heat and cook five minutes. Remove from heat, let sit 5 minutes, then run under cold water. Season to taste. Serves 4. May be doubled in a 6-8 quart cooker.

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Cuban Black Beans and Rice

· Sep 16 · #45733

Chris (Missouri) says:

This is a great and FAST way to make CBB; the flavors blend well when cooked together. BUT MAKE SURE TO RUN THE PRESSURE COOKER under cold water...NOT the rice and beans as the recipe may seem to say. That is just to cool off the pot. Also, I added 2 green peppers and 2 jalapeño peppers (seeded and chopped) after I the sautéed the onion. I also added a LOT more salt than a "pinch". You need at least 1-2 teas salt in this dish. One more note. The bottom of the pan may BURN VERY EASY so do NOT go past the directions cooking time. I would say to turn off the heat after the second cooking "jiggles" and let it set for 15 mins with the lid on and the burner turned off.

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· Dec 31 · #57369

Karen (Alabama) says:

Instead of the extra salt, try 1 tbsp. white vinegar the last 15 min. If pressure cooking. Add the vinegar and simmer 15 minutes.

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· Jun 14 · #70872

Megan (British Columbia) says:

Must have tomatoes added at end, also helps with salsa (especially fruit).

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