Black Beans and Rice Recipe

Thanks to those who came to watch our cooking demo at the Chicago Flower and Garden Show yesterday!
For those of you looking for a black bean and rice recipe, we've enclosed one here (we can't give you our family's ancient secrets- but perhaps you will remember it from the show.) You can always buy our sofrito at Old Havana Foods.com. Happy Cooking!

Frijoles Negros

1 lb dried black beans (rinsed and soaked overnight in cold water)
1 bay leaf
1 green pepper cut into quarters
2/3 c Olive Oil
4 garlic cloves chopped
1 large onion finely chopped
3 tsp cumin
2 TBSP cider vinegar
1 tsp finely chopped red or hot pepper

1. Boil beans with bay leaf for 2 hours until beans are tender.
2. To prepare sofrito- heat oil in a skillet over low heat until hot, then add garlic and onion, cook until onion is transparent 8-10 minutes. Add the cumin, vinegar and hot pepper and mix well.
3.Add sofrito to beans, mix well and cook over low heat. Add Bell Pepper. Cook over low heat for 30 to 40 minutes. Season to taste and serve.
Makes 8 servings.

Old Havana Foods will keep you warm during these final blustery, winter days. Especially, our popular Chili Cubano.
Many of you have sent us your recipe ideas with our Old Havana Foods Sofrito- our special sautéed seasoning base: as a salsa with huevos rancheros, burritos, a seasoning for grilling meat, on hot dogs, in sloppy joes, or any recipe that just needs a little kick. Here is one idea from our foodsage Betty Hogan, for an easier Arroz con Pollo (Rice with Chicken) Recipe, a long-time, popular Cuban Dish:

Arroz con Pollo
(Chicken and Rice) (Feeds 6)

INGREDIENTS:


- 2.5 pounds      Bone-in, skin-on chicken
                      (approximately 8 pieces)
- Salt and Pepper
- 2 Tablespoons Olive oil
-1 Jar (24 oz) Old Havana Foods Sautéed 
     Seasoning (Sofrito)
-1 Can (8 oz) small sweet peas, drained,
      reserve peas and liquid
-2 cups Chicken broth
-3/8 cup Juice from 4 limes
-12 oz Beer, divided
-2 cups Long grain white rice
-Pinch  of Saffron (optional)

DIRECTIONS:

Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining four pieces.

Return browned chicken pieces to stock pot and combine with Old Havana Sautéed Seasoning (Sofrito); stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally.

Add chicken broth, 8 ounces beer lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes.

Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8 to 10 minutes.

Add half of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve Arroz con Pollo topped with remaining peas.

(Can substitute up to 2¼ pounds of boneless skinless chicken. Brown chicken on both sides, approximately 5 minutes total and remove. Add sofrito, liquids and rice from Step 3 to stockpot. Stir well and cover. Simmer 12 minutes over low heat. Add browned chicken breasts, stir well and simmer covered an additional 8 minutes. Continue with Step 4.)

Buen Provecho!