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Cuban Black Beans and Rice

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“I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!”
3hrs 30mins

Ingredients Nutrition


  1. In a large stockpot cover beans with water and boil for 2 minutes.
  2. Remove from heat and let stand for one hour.
  3. Drain water and cover with fresh water (6 cups).
  4. In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
  5. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
  6. Reduce heat to simmer covered for 2 hours, until beans are tender.
  7. Add more water if necessary.
  8. At the last minute add the red wine vinegar, just before serving.
  9. Serve with 2 cups of cooked rice.
  10. Top with chopped green onions, chopped hard boiled eggs or sour cream.

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