Cuban Dinner: Black Beans and Rice

White Rice with Cuban Black Beans

(Arroz Moro)

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy
2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Ingredients

1 can of black beans
2-3 cups of already cooked white rice
1/3 cup of sofrito (recipe follows)
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon of oregano and a drizzle of apple cider vinegar
1 garlic clove finely chopped
1 cup of beer or broth
1/2 can tomato sauce

Directions

In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.

After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).

Let sit for 10-15 minutes before serving.

Sofrito

Ingredients

21 cherry tomatoes, chopped
2 green peppers, chopped
2 large onions, chopped
8 to 10 garlic cloves, chopped
1 or 2 bay leaves
touch of ground cumin
touch of dried oregano
3/4 cup Sherry, or to taste
4 Tbsp olive oil
Salt to taste (optional)

Directions

Sauté tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all.