Cuban black beans and rice

leftovers for breakfast

One of the nice parts about this neighborhood is the little gifts we get on our doorstep. Fortunately, they’re not big bags of zucchini, but there was a slowly defrosting jar of green chile pepper sauce. I’m going to assume that my neighbors grew the peppers themselves, roasted them, ground them, and froze the peppers. I have no idea what’s in there, but I suspect there’s your usual bell, some poblano, some hot (maybe jalapeno or serrano?).

I’ve been on a beans and rice kick lately (it’s one of my favorite things from the local Mexican joints here) and thought I’d make my own variety.

March 7, 2011

Cuban Black Beans and Rice

  • 2 TB olive oil
  • 1 cup chopped yellow onion
  • 2/3 cup green chile sauce, OR a combination of chopped roasted poblanos, roasted red pepper, a few canned jalapenos
  • 4 cloves garlic, minced
  • 2 15-oz can black beans with liquid
  • 2 tsp dried oregano (or parsley)
  • dash of cider vinegar
  • salt
  • freshly ground pepper
  • 2-3 cups cooked brown rice
    1. In a large pot heat oil on med-high and saute onions and garlic. Add peppers, beans, and oregano (or parsley). Simmer over low heat for 15-20 minutes. Season with salt, pepper, and vinegar.
    2. Serve over rice.

    leftovers for breakfast
    Notes: Leftovers can be reheated and eaten with a fried egg for an impromptu huevos rancheros.

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    2 Responses to Cuban black beans and rice

    1. Pingback: Week in Food [10 & 11 / 52] | The Accidental Southerner

    2. Pingback: [15/52] Week in Food | The Accidental Southerner

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