Black Beans and Rice

Black Beans and Rice is a Cuban dish and even though Scott is not of Cuban decent, he’s made this recipe his own, tweaking the ingredients here and there.  He gets rave reviews on pretty much everything he cooks but his recipe for Black Beans and Rice is a favorite of our daughter-in-law, Kay, who is of Central American decent, and she always requests he make it when she and Anthony visit.  Kay grew up in Miami so she knows her Black Beans and Rice! 

Black Beans and Rice

(Scott’s Own Recipe)

3 Cans Bush’s Black Beans, undrained

¼ cup Extra Virgin Olive Oil

2 Tblsps Butter

1 lrg Onion, chopped

1 Green Bell Pepper, chopped

Sea Salt and Black Pepper, to taste

5 Garlic Cloves, minced

½ tsp Oregano

2 pkgs Sazon ~ Con Azafran

½ cup White Wine (Real wine NOT cooking wine)

¼ tsp Cayenne Pepper

1 tsp Franks Hot Sauce

Sauté Onion and Green Pepper in Olive Oil and Butter with the Sea Salt and Black Pepper about 2-3 minutes.  Add remaining ingredients and simmer for 20-30 minutes or until bubbling.  Serve over hot Basmati Rice or Yellow Rice.

NOTE: Sazon ~ Con Azafran is a seasoning mix found in the Latin Section of grocery store. 

*  I like to put a dash or two of Malt Vinegar in mine at the table.  Alayna likes sour cream in hers.