NOT TOO SPICY AND JUST A LITTLE BIT SWEET. ENJOY DAN:

MOROS-Y- CRISTIANOS Cuban Black Beans and Cumin Scented Rice


Serves 40: by CHEF DAN:



INGREDIENTS:



1 (pound) bag dried black beans, rinsed and picked over

25 cups water

4 tablespoons olive oil

3 onions, finely c hopped

12 garlic cloves, finely chopped

4 bell peppers, red or green, chopped

4 jalapenos, seeded and finely chopped

2 bay leaves

Salt and pepper to taste

1 (28oz) can tomato paste

1/4-cup vinegar

4 cups red wine

1/4- cup oregano

1/4- cup brown sugar

1/4- cup cumin

Cumin Scented rice, recipe follows



DIRECTIONS:



1. Soak beans overnight.

2. Drain and place in water to cover in stock pot.

3. Bring to a boil, reduce heat and simmer for 1-1/2 –2 hours.

4. Heat oil in a saucepan over medium-heat, and sauté onions, bell peppers, jalapenos, and garlic until tender

5. Add the chopped chilies, cumin and season with salt and pepper, add the bay leaves, tomato paste, and cook for about 10-12 minutes, stirring occasionally.

6. Add I cup of drained black beans to the onion mixture in the sauce pan and mash thoroughly with the rest of the ingredients in the skillet.

7. Stir in the sugar and 3 tablespoons dried oregano.

8. Add the bean and onion mixture to the bean pot, cook and simmer for 1-hour.

9. Then add red wine, vinegar, 1 tablespoon dried oregano.

10. Cook until sauce thickens.

ENJOY DAN: (ROCK-ON)