Three Guys From Miami: Cuban and Spanish Food Recipes

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!

 Frijoles Negros Rápidos - Quick Black Beans and Rice


Quick Black Beans and Rice Recipe

By Three Guys From Miami



Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 12 servings

The express train to beautiful black beans and rice in a quick and easy recipe!

INGREDIENTS:

1 large onion
1 large green pepper
3 cloves garlic, peeled, crushed, and chopped
3 tablespoons mojo criollo sauce or 3 tablespoons vinegar
Olive oil for frying
3 (16-ounce) cans plain, unseasoned black beans
1 bay leaf
3 teaspoons ground cumin (more or less to taste)
Salt and pepper to taste

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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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.