Rice Cooked in Black Beans (Moros Y Cristianos)

Очень вкусно и со свининиой и на завтрак с яишницей и как самостоятельное блюдо с любой сальсой.

Ingredients

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Preparation

Mash the garlic and render the bacon fat
Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
Sauté the vegetables and rice
Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans, simmer, and serve
Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

Cooking notes
Ingredients
Canned black beans
If you do not want to use the liquid from the canned black beans, just add an extra 1/2 cup of water with the drained and rinsed black beans. Technique
Cooking the rice
Rice requires a specific amount of liquid to cook properly. Because onions and green peppers can contribute a considerable amount of liquid to a recipe, a volume measure for each is given. While the measurements are approximate, making sure the chopped vegetables are close to these amounts will ensure that the rice cooks properly. Advance preparation
You can prepare the recipe in its entirety the night before with very little effect on the taste and texture of the dish. However, you will want to warm the dish before serving. This can be done in the microwave or on the stovetop. Just sprinkle about 1/4 cup of water over the rice to make sure it does not dry out when reheated.

Источник: https://www.epicurious.com/recipes/food/views/rice-cooked-in-black-beans-em-moros-y-cristianos-em-364829

Cuban Grilled Pork (Lechon Asado)

Вчера сделала со отбивными на косточке в медленноварке, а апельсиновый сок добавить забыла. Все равно получилось очень вкусно! Обязательно повторять. Лук таким образом тоже великолепный получается.

Ingredients

Citrus garlic marinade
4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
3 tablespoons salt
1 tablespoon black pepper
2 onions, cut into rings
Pork
6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt

Preparation

Prepare the marinade
Mix all marinade ingredients in a bowl and let sit for 10 minutes.
Marinate the pork
If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Boil the marinade for basting
Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
Grill the pork
Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

Источник: https://www.epicurious.com/recipes/food/views/cuban-grilled-pork-em-lechon-asado-em-364810