Cuban/Latin American

[Guest guest]

Before I go on vacation, I wanted to post the Cuban & Latin American recipes I

have for tomorrow's " Ethnic Day " :

 

 

* Exported from MasterCook *

 

Black Beans With Saffron Rice (Vegetarian)

 

Recipe By :Jo Anne Merrill

Serving Size : 8 Preparation Time :5:00

Categories : Ethnic Healthwise

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups black beans

4 cups water

1 onion -- halved

3 bay leaves

6 garlic cloves -- whole

2 cups rice

1/3 teaspoon saffron

 

Garnish:

6 tomatoes -- seeded and chopped

2 cups onions -- chopped

6 tablespoons olive oil

2 tablespoons wine vinegar

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

4 tablespoons fresh basil -- or parsley

black pepper

 

* Use Vidalia onions for the garnish if available. If not, use other sweet

onions such as Maui, Walla Walla, Texas 1015, or Imperial Sweet.

 

1. Rinse and sort the beans. Put into a large, heavy pot with lid. Cover

with the 4 cups water. Bring to a boil, cover, and remove from heat. Let stand

for 2 hours.

2. Add the halved onions, bay leaves and garlic to beans. Place over low

heat and cook, covered, until beans are tender; about 1-1/2 to 2 hours. Check

water and add more if needed while cooking.

3. Remove and discard the onion, bay leaves and garlic cloves. Keep beans

warm.

4. Prepare the garnish about 1 hour before serving. Place the tomatoes and

onion into a serving bowl. Add the olive oil, vinegar, cumin, cayenne, parsley

or basil and black pepper to taste. Toss to blend.

5. Bring 4 cups water to boiling in a heavy saucepan with tight fitting

lid. Add the rice and saffron threads (do not use too much saffron). Stir well,

cover, reduce heat and simmer for 20 minutes or until the rice has absorbed all

the water.

6. To serve, place the rice, black beans, and the garnish into separate

bowls. Guests can serve themselves by placing a serving of rice, topping with

the beans and lastly with the garnish on their plates.

 

* Cut this recipe in half if you wish. It is really best not to double this as

cooking times will vary depending on the size and thickness of cookware used.

 

 

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Per serving: 469 Calories (kcal); 12g Total Fat; (21% calories from fat); 15g

Protein; 77g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

Serving Ideas : Serve with avocado salad or other green salad.

 

NOTES : This is a traditional Latin-American dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cuban Black Beans

 

Recipe By :Southern Living

Serving Size : 8 Preparation Time :0:20

Categories : Beans & Legumes Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 16 oz pkg dried black beans*

1 medium onion -- chopped

1 small green bell pepper -- chopped

4 cloves garlic -- minced

3 tablespoons olive oil

2 quarts water

1 tablespoon white vinegar

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 bay leaf

hot cooked rice

chopped green onions

 

Place dried beans in a Dutch oven and cover with water 2 inches above the

beans. Soak 8 hours. Drain.

Saute onion, bell pepper, and garlic in hot oil in Dutch oven over

medium-high heat until tender. Add beans, 2 quarts of water, and next 4

ingredients. Bring to a boil, cover, and reduce heat. Simmer 1 hour or until

beans are tender. Discard bay leaf.

Serve over hot cooked rice. Sprinkle with chopped green onions.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 57 Calories (kcal); 5g Total Fat; (78% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 408mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : 3 15-oounce cans of black beans, undrained, may be subsitutued for dried

beans. Omit the 2 quarts of water and reduce simmering time to 15 to 20

minutes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0