WEBMake rice. Follow package instructions for rice. Saute veggies. Heat oil in 12″ skillet over medium heat. Add peppers and onions and cook for about 2-3 minutes. Add garlic and cook an additional minute, or until fragrant. Mix Cuban black beans. Stir in tomato paste, black beans, sea salt, and chicken broth. Lower heat to medium-low and simmer
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WEBAdd the beans, water, onion, garlic and green pepper to the pot and cook on high for 30 minutes. Allow the pressure to release naturally for 20 minutes. Open the lid and stir in your sofrito, vinegar, sugar and salt. Let it sit for 10 minutes for the flavours to meld. If it’s too soupy, blend a bit to thicken it up.
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WEBSet aside. In the same Dutch oven with the bacon fat, add green peppers and onions. Sauté for about 3 minutes. Add garlic and cook for 30 seconds. Add rice, black beans with the liquid from the can, 1 cup water, cumin, oregano, bay leaf, salt, and pepper. Cover, reduce heat to simmer, and cook for 30 minutes.
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WEBWhile the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other.
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WEBIn a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
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WEBCook the beans over high heat and let it come to a rapid boil. Once the beans come to a boil, stir in the rice. Check for seasoning, cover with a lid and reduce the heat to medium-low. Cook for 25-30 minutes. After 30 minutes, uncover and stir. Cover again and let it cook until the rice is perfectly fluffy.
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WEBAdd the bel pepper and stir to coat, then cook for about 2 additional minutes. Add the garlic, thyme, cumin, salt, and pepper and stir. Cook until the spices become noticeably fragrant - just about 30 seconds. Add the drained black beans and stir, then add a can's worth of water. Stir again, then add the bay leaf.
WEBDirections. 01. In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, bell pepper and ¼ teaspoon salt, then cook, stirring occasionally, until softened, 7 to 9 minutes. Add the garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Stir in the rice, then add the broth, beans and ¼ teaspoon pepper.
WEBAdd oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
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WEBAdd the black beans to the Instant Pot along with 5 cups of water. Secure the lid and close the pressure valve. Cook for 30 minutes on high pressure. When the Instant Pot is done cooking, allow the pot to depressurize naturally and then carefully open the lid. Stir in the cumin, oregano, vinegar, lime juice and sugar.
WEBRinse them well in cool water and drain them. Place the black beans, bacon, bay leaves, garlic, onion, and water into the Instant Pot. Close the lid and seal it. Place the Instant Pot on the pressure cook function for 20 minutes. When the time is up, use an oven mitt or towel to manually release the pressure.
WEBPlace chopped bacon in a large heavy pan with a tight fitting lid. Stir over medium high heat until bacon is nicely browned, about 6 minutes. Add onion, garlic, green pepper, and salt to the pan and stir until onions are translucent, about 5 minutes. Add chicken bouillon, bay leaves, cumin, oregano, and rice.
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WEBPut the beans, onions, red pepper, garlic powder, cumin, oregano, bay leaves, and salt and pepper in the Instant Pot. Gradually pour the broth then place the lid. Put the valve setting to “Sealing” then set it to “Manual” function on “High” for 32 minutes. Once it’s done, let the pressure naturally release for about 20 minutes.
WEBAdd the broth, cooking wine, black beans, and rice. Cover with lid, cancel saute, and set to manual pressure cook for 32 minutes. While the beans are cooking, combine the chopped tomato, lime juice, avocado, and diced onion in a bowl. Release the pressure naturally for about 10 minutes, then uncover the pot.
WEBHeat the oil in a small pan. Cook the onions and bell pepper until they begin to soften. Add them to the beans. Add the spices. Pour the vino seco into the pot. Add the chicken bouillon, salt, tomato paste, oregano, cumin, and black pepper. Stir and simmer for 30 minutes. Add the garlic.
WEBCook the Sofrito: Heat a medium pot over medium heat and pour in the oil. Add the sofrito and cook for a few minutes until fragrant. Boil: Stir in the rinsed beans and rice and then the water, sazon, bouillon, and salt. Bring it to a boil over medium heat and let it cook until the liquid is almost absorbed and just skims the top of the rice.