Guest Feature: Classic Black Beans & Rice Recipe

Hi Friends! Happy Friday! I know we're moving away from our weekly Blogging 101 posts. While I'm in the process of moving my blog, I'm sharing the spotlight with the many members of Sunshine Bloggers. Today's post is our first foodie post from Idalmis of Second Chances Girl. Idalmis is a gorgeous mom who is bringing some of the Miami heat to the blog.I'm more than thrilled to have Idalmis as one of our guest features and I hope you enjoy her post and visit her blog! - Angel of Static-Romance

When you think of Miami, Fl, what things come to mind? Beaches, sunshine and surely, Will Smith! Who could forget his song “Welcome to Miami, Bienvenidos a Miami!” The video for that song gave a picturesque view of our beautiful city but there is more, so much more! I was born and raised in Miami and I agree that it is a tropical paradise within the US. It also is a big metropolitan city, growing more and more every day!

The largest ethnic population in Miami is Cubans.  Cubans have been emigrating from Cuba to Miami in masses since the 1950’s. Like all immigrants arriving in a new country, Cubans brought their culture and food to Miami. The most famous Cuban dish has to be black beans and rice, hands down. It is served at every Cuban restaurant and get-together. It’s our staple! The recipe is passed down from generation to generation and each family has their own twist. Want to try making black beans and fluffy white rice at home? Then today is your lucky day, below you will find recipes for both!

Classic Black Beans and Rice: (Serves 8)

Ingredients:

1lb dried black beans (soaked overnight)
1 large chopped onion
1 green bell pepper, chopped
1 spanish chorizo, diced
3 cloves of garlic, diced
½ tsp ground cumin
1 tbsp cooking wine
1 tbsp white vinegar
1 tsp granulated sugar
2 tbsp olive oil
Salt and pepper to taste

Boil beans in fresh water. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, you can skim it off during the simmering process. Black beans generally take about one and one-half hours to become tender.

Meanwhile, heat 1 tbsp oil in medium saucepan. Sauté onion, chorizo, pepper and garlic until onions are tender, about 10 minutes.  Add cooking wine, cumin and salt and pepper. Set aside. Once beans are tender, add onion mix to the beans, along with the vinegar and sugar. Bring the beans back to a boil and boil for 20 minutes.  Mash some of the beans to the side of the pot, to thicken the soup. Add 1 tbsp of oil, stir and turn off heat. Serve over white rice.

To make the white rice:

4 cups long-grain white rice
6 cups water
1 tbsp salt
1 tsp garlic powder
1 tbsp olive oil

Wash rice and drain. In a pot over high heat, combine all ingredients. When the rice starts boiling, reduce heat to medium and cook covered for about 20 minutes. Uncover and fluff with fork. Cover rice with a wet paper towel, cover, reduce heat to low and let cook for another 10 minutes. Reduce from heat and serve with beans.

I hope you enjoy this recipe. Of course, every family serves their meals differently so this can be served as a side dish, main dish, over brown rice, quinoa, whatever makes you happy. Black beans and rice is Cuban comfort food. I grew up on this meal and still eat it about once a week. If you ever get a chance to come down to Miami, please stop by a Cuban restaurant and try out this meal for yourself!