Cuban Style Black Beans Over White Rice | Just Eats With Chef JJ

Instructions

Ingredients for Black Beans:

• 2 (15-ounce) cans black beans, undrained
• ¼ cup recaito (Puerto Rican cooking base recipe below)
• ½ teaspoon oregano
• 1 bay leaf
• ½ teaspoon ground cumin
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 4 cups hot cooked white rice

Ingredients for Reciato:

• 2 medium green bell peppers, finely diced
• 2 medium onions, finely diced
• 1 bunch of cilantros
• 6 small ajíes dulces, or sweet green chili peppers
• 1 head garlic, peeled

Method:

1. Chop and blend all the ingredients in a food processor or blender. glass dish or container and refrigerate until ready to use. Place in a resealable

Method for Black Beans:

1. Combine 2 (15-ounce) cans black beans, undrained, 1/4 cup recaito, ½ teaspoon oregano, 1 bay leaf, ½ teaspoon ground cumin, 1 pinch salt, or to taste, and 1 pinch freshly ground black pepper, or to taste, in a saucepan.
2. Bring to a boil over medium heat.
3. Lower the heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.
4. Remove and discard the bay leaf.
5. Serve black beans as a side or over the top of 4 cups of hot cooked white rice.