Cruising the Caribbean: Cuban black beans and rice
Yield: 4 servings
4 cups water
2 cups rice
3 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tablespoon minced garlic
2 (15 ounce) cans black beans, including liquid
2 smoked Spanish chorizo sausage links, coarsely chopped
1 cup chicken stock
1 (8 ounce) jar picante sauce
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon red wine vinegar, or more to taste
1 teaspoon ground cumin
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
1 pinch red pepper flakes (optional)
Method of Preparation
1. In a medium saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 20-25 minutes.
2. Heat oil in a stockpot over medium-high heat. Sauté onion, peppers, carrots, celery and garlic until tender, about five minutes.
3. Add black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper and red pepper flakes to the pot with the onion mixture.
4. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans have softened, about 30 minutes.
5. Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 more minutes. Remove bay leaves and adjust seasoning as desired.
6. Serve mixture over rice.