Kat's Cuban Black Beans & Marinated Rice
1 lb Dried black beans
9 cup Water
2 x Cloves garlic, crushed
3/4 tsp Salt
1 1/2 cup Finely chopped green pepper
2 tbl Lemon juice
1 1/2 tsp Ground cumin
3 x Cloves garlic, crushed
2 x - 4 drops of hot sauce
MARINATED RICE
2/3 cup Cooked brown rice
1/2 cup Finely chopped tomato
1/4 cup Chopped green onion
2 tsp Lemon juice
1 tsp Olive oil
Method :
Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of
2 inches above beans; let soak 8 hours.
Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt;
bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans
are tender.
Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans;
bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or
until vegetables are tender, stirring occasionally.
Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated
Rice.
Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving).
Marinated Rice:
Combine all ingredients in a medium bowl, stirring well. Cover and chill at
least 3 hours.