[CH] Tonight's Dinner

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This was tonight's dinner. I upped the amount of hot sauce in the recipe
from 1/2 tsp to 1 tsp but I am cooking for a non-CH. I added some
chopped chipotle en adobo at the table, for me. I also had a hunk of my
newly arrived THE BREAD so that did it for the heat element. You can
serve whatever hot sauce or hot condiment with it and that would be
fine. Also you could up the amount of hot sauce even more if you wish.

                     *  Exported from  MasterCook  *

                 Traditional Cuban Black Beans (adapted)

Recipe By     : Southern Living Annual 1998, p. 21
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans/Legumes/Pulses             Rice Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            dried black beans
   2 1/2  qt            water
   2      lg            green bell peppers -- chopped & divided
   2      tsp           olive oil
   1      lg            onion -- chopped
   4      cloves        garlic -- minced
   1      tsp           hot sauce -- your favorite*
     1/4  tsp           dried oregano -- crumbled
   1                    bay leaf
   2      tsp           sugar
   3      tsp           salt (to 4 tsp)
   2      tbsp          dry white wine
   2      tbsp          olive oil
                        hot cooked white rice or yellow rice -- ** see
note
                        onion -- chopped, for garnish

Sort and wash beans; place in microwaveable container (corningware is
perfect). Add water and half the green pepper; cook on HIGH, covered,
for 1 hour. (for stovetop, place in dutch oven. Add water and green
pepper; bring to boil. Reduce heat; simmer, uncovered, 1-1/2 hours or
just until beans are tender). If not cooked thoroughly, cook for another
15 minutes. If still, then continue, every 15 minutes until thoroughly
cooked (mine took 1:45 because the beans were quite old).

Heat 2 tsp oil in a skillet over medium-high heat until hot. Add
remaining bell pepper, chopped onion, and next 4 ingredients; cook,
stirring constantly, 5 minutes or until vegetables are tender.

Add onion mixture, sugar and salt to beans***; cover and simmer,
stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to
desired thickness.

Stir in wine and 2 tbsp oil. Remove and discard bay leaf. Cook black
bean mixture until heated. Serve over white or yellow rice.Garnish, if
desired. Yield: 6 cups.

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

NOTES : * this was my addition. The original called for 1/2 tsp which is
too little to flavor the beans, IMHO.

** I put some saffron in some basmati rice and made yellow rice.

*** If using microwave to cook beans, when thoroughly cooked and soft,
drain well and add to pot with onion mixture. Then continue with recipe.

RisaG

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