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Raf's Cuban Rice and Beans

Source

Whole Foods Allergy Cookbook by Cybele Pascal

Ingredients

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1 large Spanish onion diced
4 cloves garlic minced
2 bay leaves
4 tablespoons Olive Oil
1 green pepper cut into 1/2 inch pieces
2 teaspoon oregano
1 tablespoon cumin
1⁄4 teaspoon cloves
4 15 oz. cans black beans about 6 cups
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 cup red wine or cider vinegar
1 tablespoon honey
2 cans (from beans) water
sliced avocado and tomato for serving if desired

Directions ( Default | Numbered )

Saute onion, garlic and bay leaf in olive oil over medium heat until onion is soft. Add green pepper, oregano, cumin, and cloves. Cook about 2 minutes. Add black beans, salt, pepper, vinegar, honey, and water. Bring to a boil, reduce heat to low and cook at a simmer, loosely covered, for about 2 hours, stirring frequently.

  1. Saute onion, garlic and bay leaf in olive oil over medium heat until onion is soft. Add green pepper, oregano, cumin, and cloves. Cook about 2 minutes. Add black beans, salt, pepper, vinegar, honey, and water. Bring to a boil, reduce heat to low and cook at a simmer, loosely covered, for about 2 hours, stirring frequently.

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