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Receta Moors And Christians Rice White Rice And Black Beans ...
by Global Cookbook

Moors And Christians Rice White Rice And Black Beans ...
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Ingredientes

  • 1/2 lb black beans
  • 12 c. water
  • 1 med Spanish onion peeled
  • 1 med green pepper cored, seeded
  • 6 x cachucha peppers (available in Hispanic ma
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 1/4 lb slab bacon finely diced
  • 3 x garlic cloves finely chopped
  • 1 med Spanish onion finely minced
  • 1 med green bell pepper finely minced
  • 1 tsp cumin pwdr
  • 1 tsp oregano
  • 1 x bay leaf
  • 2 c. long grain rice, Uncle Ben"s works best
  • 4 c. reserved liquid
  • 1 Tbsp. vinegar
  • 1 Tbsp. dry sherry
  • 2 tsp salt or possibly to taste

Direcciones

  1. Cooking The Beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat till the beans are tender, about 2 hrs. Make sure the beans retain their shape; don't overcook.
  2. Drain and reserve 4 c. of the cooking liquid and 2 c. of cooked beans.
  3. Wash the rice in cool water till the water runs clear, drain, and set aside.
  4. Cooking The Rice And Beans: In a heavy-bottomed 4-qt pot, heat the oil over medium heat and saute/fry the diced bacon till golden. Add in the onion, green pepper, cumin, oregano and bay leaf. Saute/fry, stirring for 1 minute. Add in the rice and stir till all the grains are coated with oil and bacon grease.
  5. Add in the reserved 2 c. of beans and the 4 c. cooking liquid, then add in vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered till all the liquid evaporates - you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 min. Remove from the heat and let stand, uncovered, at least 2 to 3 min before serving.
  6. This recipe yields 8 servings.
  7. Description: "(Moros Y Cristianos)"