Ingredients
2 cups cooked red beans
2 potatoes (peeled and cubed)
1 cup calabaza (cubed)
3 tbspn olive oil
2 garlic gloves (minced)
1 cup green bell pepper (chopped)
1 cup large onion (chopped)
1/2 cup red wine
4 bacon strips
2 packs Goya chicken boullion
4 cups water
1 tspn ground cumin
1 tspn oregano
1 tspn vinegar
1 tspn salt and black pepper
2 tspn sugar
1 tbsp tomato paste
4 cups long-grain white rice
1 tspn salt
1 tspn canola oil
Directions
The left hand ingredients are for the red beans, the right for cooking the rice. Pour the 2 cups of long-grain white rice into a rice cooker, add the appropriate cups of water recommended by your cooker (usually about 3 cups or so), along with salt and 1 tspn of canola oil. Stir, cover and begin cooking.
For the red beans, you can usually buy them in a can. Make sure they are already cooked and do not come with any added ingredients. You will be making the "sofrito" yourself to add the Cuban spice to the red beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Cook the bacon until both sides are browned. Add onion and green bell pepper and saute for a couple of minutes. Add garlic and continue to saute for two additional minutes until the onion becomes translucent. Add the red beans and water. Stir well, and make sure the red beans and water mix in with the onions, bell pepper and garlic. Next add the tomato paste, red wine, cumin, oregano, vinegar, salt and pepper and chicken boullion. Bring to a boil, then add the potatoes and calabaza. Reduce heat to low, cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 25 mins. The potatoes should be tender.
Let beans cool, and when rice is done, serve rice on big platter. Place red bean soup in a large bowl. You can pour the red bean soup over the rice and mix it in, or enjoy the red bean soup by itself. Enjoy!
2 cups cooked red beans
2 potatoes (peeled and cubed)
1 cup calabaza (cubed)
3 tbspn olive oil
2 garlic gloves (minced)
1 cup green bell pepper (chopped)
1 cup large onion (chopped)
1/2 cup red wine
4 bacon strips
2 packs Goya chicken boullion
4 cups water
1 tspn ground cumin
1 tspn oregano
1 tspn vinegar
1 tspn salt and black pepper
2 tspn sugar
1 tbsp tomato paste
4 cups long-grain white rice
1 tspn salt
1 tspn canola oil
Directions
The left hand ingredients are for the red beans, the right for cooking the rice. Pour the 2 cups of long-grain white rice into a rice cooker, add the appropriate cups of water recommended by your cooker (usually about 3 cups or so), along with salt and 1 tspn of canola oil. Stir, cover and begin cooking.
For the red beans, you can usually buy them in a can. Make sure they are already cooked and do not come with any added ingredients. You will be making the "sofrito" yourself to add the Cuban spice to the red beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Cook the bacon until both sides are browned. Add onion and green bell pepper and saute for a couple of minutes. Add garlic and continue to saute for two additional minutes until the onion becomes translucent. Add the red beans and water. Stir well, and make sure the red beans and water mix in with the onions, bell pepper and garlic. Next add the tomato paste, red wine, cumin, oregano, vinegar, salt and pepper and chicken boullion. Bring to a boil, then add the potatoes and calabaza. Reduce heat to low, cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 25 mins. The potatoes should be tender.
Let beans cool, and when rice is done, serve rice on big platter. Place red bean soup in a large bowl. You can pour the red bean soup over the rice and mix it in, or enjoy the red bean soup by itself. Enjoy!
