This mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, green pepper and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add the water, salt and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
Black beans:
1) Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
2) Return the beans to a boil, lower the heat to a simmer then cook, uncovered, for 1 1/2 hours.
3) Heat the oil in a medium skillet over medium-high heat. Add the onion and green peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
4) If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar and season with the salt, cayenne and pepper to taste.
Serve.
Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
Black beans:
1) Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
2) Return the beans to a boil, lower the heat to a simmer then cook, uncovered, for 1 1/2 hours.
3) Heat the oil in a medium skillet over medium-high heat. Add the onion and green peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
4) If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar and season with the salt, cayenne and pepper to taste.
Serve.
Rate this recipe
Overall Rating:
4.10
(21)