Congri Cubano

Recipe look good to you?     

Congri Cubano Ingredients

FORMATTED BY LISA CRAWFORD	1 lg Onion; diced
FOR THE BEANS	4 cl Garlic; minced
1/2 lb Red beans	1/2 c Tomato sauce
1/2 Green bell pepper	1/2 ts Fresh oregano
1 md Onion; quartered	TO FINISH THE DISH
FOR THE SOFRITO	2 c Converted rice
1 tb Olive oil	1 Bay leaf
1/2 Green bell pepper; seeded

Instructions for Congri Cubano

Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat. Cook at very low heat until beans are cooked through, about 1 1/2 to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or, open 2 cans red beans, rinse and drain). To make the sofrito, heat olive oil in a large skillet with cover. 1 Bay leaf Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the ger 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes. Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat (11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5 bread, .5meat, .5 fat Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95 Posted to MM-Recipes Digest V3 #225 Date: 18 Aug 96 20:02:37 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Main Ingredient: BeansCuisine: Uncategorized

More like this...

Congri Oriental

Pan Cubano (Cuban Bread)

Salsa Cubano Barbecue Sauce

Rice and Beans Cubano

Pernil Asado Estilo Chino-Cubano