In a large stockpot cover beans with water and boil for 2 minutes. In a skillet saute the onions bell pepper and garlic in oil for 5 minutes until tender. Bring to a boil reduce heat to medium low place a cover on the pot and simmer until the beans have softened about 30 minutes. Fluff with a fork when done. Mix black beans with liquid chorizo chicken stock picante sauce bay leaves paprika red wine vinegar cumin sugar salt black pepper and red pepper flakes together in the pot with the onion mixture.
Use about 1 teaspoon of olive oil per cup of rice. Cook it according to the package directions but use olive oil instead of butter or whatever fat you usually add. Top the rice with the black beans and serve or serve the two separately. Different sofritos can also include tomatoes oregano and bay leaf and bacon chorizo or ham. For cuban black beans chorizo is the meat of choice but make sure that you re using spanish chorizo not mexican chorizo for the traditional flavor.
Drain water and cover with fresh water 6 cups. Cuban black beans and rice is a simple satisfying side dish packed with protein and bursting with latin flavors like garlic oregano and cumin. Cook the rice according to the package directions. Remove from heat and let stand for one hour. Add the onion bell pepper garlic 1 teaspoon salt and teaspoon pepper and cook stirring occasionally until softened 5 to 7 minutes.
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One of the many reasons i love to travel is because it exposes me to cuisines from around the world. In a large stockpot cover beans with water and boil for 2 minutes.
