Shanna's Cuban Black Beans With Tomatoes, Corn And Rice
Ingredients
1 md onion; chopped
1 md green pepper; chopped
4 cloves garlic; minced
3 tb olive oil
14 1/2 oz tomatoes; diced, (1 can Del
-- Monte Fresh Cut
-- Peeled Diced
-- Tomatoes)
14 1/2 oz Cuban Black Beans; see
-recipe
14 1/2 oz frozen corn
OR 14 1/2 ounce
canned corn;
- drained
1 c long-grain rice
1/4 c Burgundy wine powder
OR 1/2 cup wine
water; to produce 2
cups
-- of liquid, if
-- needed
Instructions
(Good use of leftover Cuban Black Beans. I suppose you could substitute
canned black beans, drained, but I haven't tested the recipe that way.
This version is for the not-so-adventurous; it is only mildly spicy.
True chiliheads would add at least 1 superhot pepper.)
1. Saute onion, green pepper and garlic in hot oil over medium heat
until tender. (I recommend a large skillet or Dutch oven. You will
need a lid to cover the pan.)
2. Drain tomatoes, reserving liquid in a liquid measure. Add tomatoes
to pan.
3. Measure black beans with tomato can, (reserving any liquid from the
pot used to cook the black beans). Add beans to pan.
4. Use the can to measure corn; if using canned corn, discard the
canning liquid (at least that is what I would do). Add corn to pan.
5. Add uncooked rice to pan.
6. Add wine powder or wine to pan. (If using wine and not the wine
powder, you will need 1/2 cup less liquid for the next step.
7. In all, you need 2 cups of liquid for the 1 cup of rice. Use the
reserved tomato juice, black-bean cooking liquid, wine, and add water to
make up the difference. Add the 2 cups of liquid to the pan.
8. Stir ingredients in pan. Cover and bring to a boil.
9. Reduce heat and simmer for 20 minutes, until rice is cooked.