A flavorful Cuban-inspired dish featuring tender black beans and aromatic rice, perfect for a hearty meal.
Rinse the black beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and enhance their texture.
Soak the beans in water with the sliced green pepper for 8 hours or overnight.
Use enough water to cover the beans completely, as they will expand during soaking.
Cook the soaked beans in the same water until tender, about 45 minutes.
Add a pinch of salt towards the end of cooking to enhance the flavor.
In a skillet, sauté the sliced onion and remaining green pepper in olive oil until softened.
Stir frequently to prevent the vegetables from burning.
Add the sautéed vegetables to the beans along with oregano, bay leaf, salt, pepper, and sugar. Simmer for 1 hour.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in vinegar and wine, and simmer for another hour.
Taste and adjust seasoning as needed during this step.
In a flat pan, heat olive oil and fry the garlic until golden brown. Remove and discard the garlic.
Be careful not to burn the garlic, as it can turn bitter.
Add water and salt to the pan, bring to a boil, then add the rice.
Cover the pan tightly to ensure the rice cooks evenly.
Lower the heat, cover, and simmer until the rice is tender, about 30 minutes.
Fluff the rice with a fork before serving to separate the grains.
Serve the beans over the rice, garnished with a drizzle of olive oil.
For an authentic touch, serve with a side of fried plantains or avocado slices.
Continua nella nostra app per un'esperienza migliore
