Havana Black Beans and Cuban Green Rice

Havana Black Beans

1 pound dried black beans
6 Tab olive oil
2 large red onions, thinly sliced
6 cloves of garlic, minced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
1 pound of cabbage, finely shredded
1 bunch of cilantro, stems and all, chopped
1 large handful oregano leaves, minced, plus more for the garnish
Tabasco sauce to taste (I used 20 shakes)
5 Tab red wine
salt and pepper to taste

minced oregano leaves
tomato wedges
olive oil

Soak black beans overnight.
The next day, drain the beans and add enough fresh water to cover the beans generously. Simmer until the beans are soft.
Meanwhile heat 4 Tab olive oil in a large pot and saute the onions and garlic until they start to soften. Add the bell peppers, and then cabbage. Saute, stirring occasionally, until the vegetables are tender and caramelized. Add the cilantro, oregano and Tabasco. Stir well. Add in the wine. Add the cooked beans with their water. Simmer until blended and the water is reduced. Add salt and pepper and cilantro and stir. Serve with Green Rice and plum tomato slices drizzled with olive oil and sprinkled with oregano leaves.

Cuban Green Rice

3 Tab olive oil
1 large onion, chopped
1 green bell pepper, chopped
1/2 bunch parsley, chopped
1/2 bunch cilantro, chopped
2 cups rice
4 cups vegetable stock
salt and pepper to taste

Add everything to a rice cooker, or heat oil in a large pot and saute onions and peppers until they start to soften. Stir in parsley and cilantro. Add rice and stir to coat the rice with oil.  Add the stock, salt and pepper and bring to a boil, reduce to low, cover and cook until all the moisture is absorbed.

source: World Food Cafe, Global Vegetarian Cooking, Chris and Carolyn Caldicott

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