Jorge Castillo: Many Cuban food purists will cringe when they see this recipe -- black beans from a can? Horrors!
Glenn Lindgren: Frijoles negros is such a beloved dish and people take great care and pride in cooking it.
Jorge Castillo: However, there isn't a Cuban cook out there who hasn't had to speed things up a bit in a pinch. Well, except for my mother!
Raúl Musibay: Sometimes you're in a hurry!
Glenn Lindgren: We've used this recipe on fishing trips, and with a little tinkering it was just the thing for several hungry fisherman!
The express train to beautiful black beans and rice in a quick and easy recipe!
INGREDIENTS:1 large onion
Make a sofrito by chopping onion and green pepper. Sauté onions and green pepper in olive oil until onions are translucent.
Add crushed and chopped garlic and sauté another minute or so. Take about one cup of beans and mash them to make a chunky paste.
Add this paste, the canned beans and the sofrito to a sauce pan. Add bay leaf and let simmer on low heat for about 20 minutes.
Add cumin and salt and pepper to taste. Remove bay leaf. Serve over rice.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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