(Black Beans and Rice)
Rice:
2 cup instant rice
2 cups water
1 tsp salt
1 tsp olive oil
Beans:
4 (15 oz) cans black beans
3 cloves of minced garlic
1 medium onion, diced
1 ½ lb ham hocks, diced
2 tsp paprika
3 tsp ground cumin
½ tsp cayenne pepper
1 tsp oregano
1 cup chicken stock
Using a large stock pot, combine all ingredients for the beans (ensuring that there is enough liquid to cover the beans; add water if needed). Cover and simmer for 2 hours. Take the ham hocks out, remove the bones, and return the meat back to the pot. Allow the beans to continue to simmer while the rice is cooking.
Add the water, salt, and olive oil to a saucepan; bring to a boil. Add rice and cook for 5 minutes. Remove saucepan from heat, fluff the rice and serve the beans over the top.
click here to read more about Cuba’s independence in 1902…
Hillary Danaher 