Cuban Black Beans and Rice

SERVES 12

* 1 lb dried black beans, sorted and rinsed
* 1 large onion, chopped
* 1 large bell pepper, chopped
* 5 cloves garlic, finely chopped
* 2 bay leaves
* 1 (14 1/2 ounce) can diced tomatoes, undrained
* 5 cups water
* 2 tablespoons olive oil
* 4 tablespoons ground cumin (optional)
* 1 finely chopped jalapeno
* 1 teaspoon salt
* 3 cups hot cooked rice, for serving

Soak beans overnight.

Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.

Remove bay leaves.

Serve beans over rice.

Related articles by Zemanta

• Cuban Black Beans and Rice
• Betty's black beans
• Cuban Black Beans and Rice
• How To Make Sofrito, The DIY Condiment

• 10 Gourmet Meals For $10 or Less (mint.com)
• You: Vegetarian recipe special: the chefs (guardian.co.uk)
• Projects " How-To's " Black Bean Burgers (cutoutandkeep.net)

Caribbean Gingered Squash, Rice and Kale

Serving Size : 4

* 2 tablespoons water

* 1 onion -- chopped

* 2 pounds butternut squash -- see preparations

* 2 jalapeno peppers -- seeded and cored and minced

* 2 teaspoons grated peeled gingerroot

* 3 garlic cloves -- minced

* 1 teaspoon curry powder

* 1 Pinch ground cloves

* 1 Pinch ground allspice

* 1 bunch kale -- cleaned and chopped

* 2/3 cup brown rice

* 1 teaspoon salt (optional)

* 1/4 teaspoon freshly ground black pepper

* 2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.

PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.

NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo

Related articles by Zemanta

• Butternut and Sage Yorkshire Puddings
• Gnocchi, butternut squash, sage and shitake mushrooms
• Ottolenghi's roast butternut squash and red onion with tahini and za'atar
• Roasted Butternut Squash Calzones

• 7 Succulent Squash Dishes (lifescript.com)
• Squash Noodles with Pesto Sauce Recipe (rawlivingfoods.typepad.com)
• Bombay Sandwich (notecook.com)
• 7 Tasty Gluten-Free Recipes (lifescript.com)
• Fast Succotash Recipe (Low Fat Mexican Dish) (notecook.com)