CUBAN BLACK BEANS AND RICE
Steps:
- Heat oil in large skillet or dutch oven. Add onion and green pepper and cook over medium heat, stirring occasionally until vegetables begin to soften (about 5 minutes). Add garlic, chili powder, and cumin. Cook, stirring until fragrant (about 1 minute). Add beans, broth, jalapenos, honey, and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until beans have thickened to a sauce-like consistency (about 20 minutes). Remove pieces of bay leaf. At this point, beans can be refrigerated up to 2 days ahead of serving time. Reheat before proceeding. Bring 3 cups of water to a boil in medium sized saucepan. Add rice and 3/4 teaspoon salt. Reduce heat to very low and cook, covered, until rice becomes tender and absorbs water (about 20 minutes). Stir vinegar into beans and season with salt and pepper (to taste). To serve, ladle beans over or alongside rice. Serve with Tropical Salsa.
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