Black Beans & Rice #1 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried black beans,
8 cup: Water,
2 tbsp: Olive oil,
8 each: Ozs. slab bacon, rind discarded, cut into 1/4 cubes
1 large: Onion, chopped
1 tbsp: Minced garlic,
1 each: Ripe large tomato, coarsely chopped
1 tsp: Ground cumin,
pn Of cayenne pepper,
2 each: Bay leaves,
8 cup: Defatted chicken broth,
4 each: Ozs. chorizo sausages, cut into 1/2-inch slices
1 each: Smoked ham hock, about 12 ozs.
1 tbsp: , (packed) dark brown sugar
2 cup: Cooked white rice, about 1/2 c. raw
2 cup: Cooked white rice, about 1/2 c. raw
1 tbsp: Fresh lime juice,
1 each: Pick through the beans, discarding any stones,
Directions:
and rinse. Place the beans in a bowl, cover with the water, and soak
overnight. Drain and rinse the beans. 2. Heat the oil in a large
heavy pot over medium-low heat. Add the bacon and cook until the fat
is rendered, 3 to 4 min. Add the onion, garlic, and tomato. Cook
another 10 minutes to wilt the vegetables. Add the cumin, cayenne,
and bay leaves; stir to combine. 3. Add the beans, broth, chorizos,
ham hock and brown sugar. Bring to a boil, reduce the heat, and
simmer; partially covered, for 2 hours, stirring occasionally. 4.
Remove the ham hock and let stand until cool enough to handle. Shred
any meat frm the bone and return the meat to the beans. 5. Before
serving, heat the beans through and stir in the cooked rice and lime
juice. Serve in in shallow bowls. As this dish sets, it tends to
thicken so that you may have to add a bit more chicken broth before
serving. Store covered in the refrigerator for up to 2 days. serves
8 BLACK BEANS AND RICE
Source from luhu.jp
overnight. Drain and rinse the beans. 2. Heat the oil in a large
heavy pot over medium-low heat. Add the bacon and cook until the fat
is rendered, 3 to 4 min. Add the onion, garlic, and tomato. Cook
another 10 minutes to wilt the vegetables. Add the cumin, cayenne,
and bay leaves; stir to combine. 3. Add the beans, broth, chorizos,
ham hock and brown sugar. Bring to a boil, reduce the heat, and
simmer; partially covered, for 2 hours, stirring occasionally. 4.
Remove the ham hock and let stand until cool enough to handle. Shred
any meat frm the bone and return the meat to the beans. 5. Before
serving, heat the beans through and stir in the cooked rice and lime
juice. Serve in in shallow bowls. As this dish sets, it tends to
thicken so that you may have to add a bit more chicken broth before
serving. Store covered in the refrigerator for up to 2 days. serves
8 BLACK BEANS AND RICE
Source from luhu.jp