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| RECIPE FOR BLACK BEANS & RICE (RANDELMAN) |
Title: Black Beans & Rice (randelman)
Category: Entree Vegetarian
Serves: 8
Ingredients:
| 5.00 | tb | Olive oil | | 1.00 | md | Onion, chopped | | 1.00 | md | Green bell pepper, diced | | 2.00 | | Garlic cloves, chopped | | 2.50 | c | Cooked black beans | | 2.00 | c | Rice | | 4.50 | c | Water | | 2.00 | ts | Salt | | 1.00 | | Bay leaf | | 2.00 | tb | Olive oil | | 0.25 | ts | Cumin | | | Black pepper to taste |
Instructions:
In a large pot, heat oil till fragrant.
Add onion, bell pepper & garlic & cook till tender, about 8 minutes.
Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed.
It should take 15 minutes or less.
Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.
Randelman & Schwartz, ""Memories of a Cuban Kitchen"
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