Cono Que Rico #9 & #10! Cuban sides that you cannot live without.


Black Beans and White Rice

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.


1 Cup Black Beans
2 Cups White Rice
5 Cups Water
1 lb of Salt Pork
1/2 Orange Pepper
1/2 Yellow Pepper
1/2 Green Pepper
9 Garlic Cloves crushed
1 Onion
2 tbsp Cumin
2 tbsp Olive Oil
Salt to taste

Cook black beans in water (we used 5 cups of water in a pressure cooker; with dry beans it took approximately 20 min). Roughly chop the peppers and onions. Crush the garlic cloves. Note: The salt pork was purchased already cut. Add two tablespoons of olive oil to pan and cook salt pork in saucepan over moderate heat, stirring occasionally, until pork is golden and crisp, 6 to 8 minutes. Add onions, bay Leaves, bell peppers, garlic and cumin sauté over medium‐high heat 3‐4 minutes or until onion is tender. Add rice and stir in. Add the cooked beans along with the water used to cook them and let sit, do not cover or stir. After water has absorbed (approx 10min) reduce heat, stir, and cover the pot. Let simmer 20 minutes or until rice is tender. Remove from heat and serve.

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