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Categories:
black beans green bell peppers water chicken yellow onions garlic oregano ground cumin bay leaves black pepper extra dry sparkling wine red wine vinegar lime juice sugar instant rice salt
Viewed: 32 - Published at: 3 years agoIngredients
- 4 (15 ounce) cans s&w black beans
- 2 green bell peppers, 1 halved and seeded-1 diced
- 8 cups water
- 8 chicken bouillon cubes
- 2 medium yellow onions, quartered
- 2 teaspoons garlic, bottled crushed
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon black pepper
- 1/2 cup extra dry sparkling wine, champagne or 1/2 cup spumante
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons lime juice
- 2 tablespoons sugar
- 3 cups instant rice
- salt
Method
- In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
- Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
- Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
- Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
- Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!
