Bean Recipes

 Four Variations on Cuban Beans & Rice

 

Choose any one of the following beans to pair with white rice!

For Black Beans & Rice:
Black beans
White rice
Salt & pepper to taste
Cuban Trilogy (Onions, Green peppers, & Garlic)
Cumin
Oregano
Bay leaf
Olive oil
1 Tbsp Vinegar

For Red Beans & Rice:
Red beans
White rice
Salt & pepper to taste
Cuban Trilogy
A generous amount of paprika
Tomatoes/tomato paste/tomato sauce
Salt & pepper to taste
Potatoes and/or Pumpkin (optional)
A handful of arugula
Olive or coconut oil

For White/Navy Beans & Rice:
White/Navy Beans
White rice
Salt & pepper to taste
Cuban Trilogy (Onions, Green peppers, & Garlic)
Potatoes (optional)

For Garbanzo Beans & Rice:
Garbanzo beans
White rice
Salt & pepper to taste
Cuban Trilogy (Onions, Green peppers, & Garlic)
Tomatoes/Tomato paste/Tomato sauce (optional)
Cabbage (optional)

1) To prep the beans, either soak them overnight, or use a pressure cooker to cook them more quickly. Either way, the only ingredients you’re using at first are water and beans.

2) Add the correct amount of water to a pot on the stove based on how many cups of white rice you’ll be using. Once the water begins to boil, add your rice, a splash of olive oil, and a pinch of salt and cover it till it cooks and becomes soft.

3) While the rice is cooking, put your beans in a pot on the stove to simmer. This is when you add the seasonings for each respective beans & rice combination. For example, if you were cooking black beans, you’d add cumin, oregano, bay leaf, and salt & pepper to taste.

4) Before adding the Cuban Trilogy, you’ll want to sauté the onion, green pepper, and garlic with olive oil. Once they’ve caramelized nicely, add them to the pot with your beans and other seasonings. You can also just throw the Cuban Trilogy in without sautéing them if you are short on time.

5) While the beans and spices are simmering, prepare any other additions you’ll make to the beans & rice. For example, tomatoes/tomato paste/tomato sauce, potatoes, pumpkins, etc. If you decide to add arugula (in the red beans variation), add a handful at the very end of your simmer. For black beans, this is where you can add 1 Tbsp of vinegar (to cut the bitterness of the black beans). Let everything simmer on the stove till it is well-cooked through.

6) Serve beans on top of white rice. Enjoy!

-- Recipe by Charo Ledon
 
Pickled Beans
1 handful snap beans
1 qt water
2 tbsp sea salt
1 clove garlic

Yummy and great for the gut! Place a handful of tender snap beans in an empty quart jar and add 1 clove of garlic. Dissolve 2 tablespoons of sea salt in 1 quart of water to make brine. Pour brine over beans until jar is full and place jar on a tray or lipped plate to catch any spillover. Cover with a piece of cloth and secure with rubber band. Leave at room temp for 24 hours then install jar lid and place in fridge.  Eat any time depending on your tastes. For more info about Live Fermentation, click here.