in Latin America

Rice with black beans

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Ingredients for 4 servings:

  • 300 g rice
  • 190 g black beans
  • 60 g bacon
  • 3 small onions
  • 1 bell pepper(s)
  • 10 g garlic
  • 50 g tomatoes
  • some oregano
  • some caraway
  • 1 bay leaf
  • some salt
  • some oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Moors and Christians

Wash the beans and boil them in plenty of water. Finely chop the onions, garlic, and bell peppers. Dice the bacon. Heat the oil in a deep pot and fry the bacon. Fry the sliced ​​bell peppers, onions, oregano, caraway seeds, tomatoes, bay leaf, and garlic until translucent. Briefly fry the washed rice and beans, add the remaining liquid, and cook for 20 to 25 minutes. Serve with chicken, potatoes, or fish. In Cuba, this rice is eaten with almost everything.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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