Tuesday, May 06, 2008

Cinco De Mayo

Yesterday was Cinco De Mayo so I made the following for supper:
Cuban Black Beans / with White rice - from the CVCC Cookbook
Tomatillo Salsa - Tyler Florence on Foodnetwork
Chorizo - purchased.

Cuban Black Beans
1 pound Black Beans, soaked overnight
1 15 oz can Tomato Sauce
4 cloves Garlic, minced
2 Jalapeno peppers, seeded and chopped
1 Bay leaf
2 teaspoons Whole Cumin Seed
1 teaspoon Thyme
1 tablespoon Molasses or Honey
1 teaspoon Vinegar
Salt, to taste

Put drained black beans in crock pot. Add water until you can see it come up throught the beans. Add remaining ingredients. Cook on high for approximately 6 hours. Add water if necessary if beans absorb liquid as they cook or if moisture evaporatges. Cooking time may vary, but beans should be soft.
Serve on rice, preferably brown rice. Beans and rice make a complete protein, as the protein in meats. Serve any or all of the following as toppings for the beans/rice:
chopped green onions
chopped tomatoes, fresh
shredded Monterey Jack cheese
salsa (or hot taco sauce)
chopped jalapeno peppers


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