Cuban Black Beans and Rice Recipe

In a giant bowl, cowl the beans with as a minimum 3 inches chilly water. Cowl and let stand in a single day.

Drain the beans, reserving the water by means of which they soaked. Measure the water and add ample further water to finish 8 cups.

In a Dutch oven, combine beans, 8 cups water, and ham hocks and produce to a boil over extreme heat. Reduce heat to low and put together dinner, uncovered, stirring typically and skimming the ground as important to remove any foam, until beans are very tender, about 4 hours. Excessive up with boiling water as needed to take care of the beans from going dry.

Within the meantime, in a giant skillet, heat oil over medium heat until shimmering. Add chopped onions and inexperienced peppers. Cook dinner dinner, stirring, until the mixture is wilted, about 5 minutes. Add the garlic and put together dinner, stirring usually, until fragrant, about 1 minute. Take away from heat.

After the beans have cooked about 2 hours, add the onion mixture to the beans. Add the bay leaves, pepper flakes, and vinegar. Season with salt and pepper.

When the beans are practically tender, add rum and put together dinner, stirring and scraping bottom usually, half-hour longer. The beans must have thickened correctly, being neither dry nor soupy.

Take away the ham hocks. Once they’re cool ample to take care of, take away and discard the pores and pores and skin, fat, bones and gristle. Shred the meat and return it to the beans. Take away the bay leaves. Add the cayenne pepper and Tabasco. Serve with white rice and prime with diced white onions, if desired.