This recipe, adapted slightly from La Bodeguita, serves 6-8. (By the
way, it is the tradition to sign your name on the wall at La Bodeguita;
if you go, look on one of the second floor door frames. I hope my
signature is still there!)
1-1/2 cup dried black beans
1/2 cup vegetable oil
6 cloves garlic, minced
1 small green pepper, minced
1 small onion, minced
4-1/2 cups rice
1/2 cup fresh lime juice
Soak the beans in cold water overnight. Drain, and place in a pot with fresh water to cover. Bring to a boil, then reduce to the simmer. Cover, and cook for 1 hour, or until beans are tender but not falling apart. Drain the beans, but reserve all of the cooking water.
In a stockpot, add the oil, and saute the garlic, pepper and onion for 3 minutes. Add the black beans, rice, and the bean cooking water. Bring to the boil, then reduce the heat to simmer and cook until the rice is tender. Add lime juice, stir, and serve.
1-1/2 cup dried black beans
1/2 cup vegetable oil
6 cloves garlic, minced
1 small green pepper, minced
1 small onion, minced
4-1/2 cups rice
1/2 cup fresh lime juice
Soak the beans in cold water overnight. Drain, and place in a pot with fresh water to cover. Bring to a boil, then reduce to the simmer. Cover, and cook for 1 hour, or until beans are tender but not falling apart. Drain the beans, but reserve all of the cooking water.
In a stockpot, add the oil, and saute the garlic, pepper and onion for 3 minutes. Add the black beans, rice, and the bean cooking water. Bring to the boil, then reduce the heat to simmer and cook until the rice is tender. Add lime juice, stir, and serve.