Real African Dishes: [MC-AllEthnic-Recipes] Nicaraguan Red Beans and Rice

Friday, July 2, 2010

[MC-AllEthnic-Recipes] Nicaraguan Red Beans and Rice

* Exported from MasterCook *

Nicaraguan Red Beans and Rice

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gallo pinto beans -- or small red kidney beans, picked through and washed
1 bay leaf
1 small onion -- peeled
1 whole clove
2 garlic clove -- peeled
salt
1 1/2 cups long-grain white rice -- preferably Uncle Ben's
3 tablespoons olive oil
1 onion -- finely chopped
freshly ground black pepper

Soak the beans in cold water to cover by 3 inches for at least 4 hours, or
overnight.

Drain the beans ad place in a large pot with 2 quarts water. Pin the bay
leaf to the onion with the clove, and add to the beans. Add the garlic.
Gradually bring the beans to a boil. Skim off any foam that rises to the
surface.

Reduce the heat an gently simmer the beans, uncovered, until tender, 1 to
1 1/2 hours, adding salt to taste during the last 10 minutes. Discard th
onion.

Bring 2 1/2 cups of water ad 1 teaspoon of salt to a boil in a large heavy
saucepan. Add the rice and bring to a boil. Reduce the heat, cover, and
gently simmer the rice until tender, about 18 minutes. Let the rice sit,
covered, for 5 minutes. Fluff the rice with a fork. (This recipe can be
prepared several hours ahead to this stage and stored in the
refrigerator.)

Heat the oil in a large frying pan. Add chopped onion and thoroughly brown
over medium heat, about 5 minutes.

Add the beans and rice and cook over medium heat until the rice is lightly
browned and the mixture is aromatic, about 5 minutes. Correct the
seasonings, adding salt and pepper to taste.

Serves 6 to 8

AuthorNote: It's hard to imagine a Nicaraguan meal without 'gallo pinto',
red beans and rice. The beans and rice are cooked separately, then fried
together in onion-flavored lard or olive oil. The longer the mixture
fries, the more flavorful it becomes. "Thus, it's best to order gallo pint
late in the meal." quips Julio Samoza, owner of Miami's Nicaraguan steak
house, Los Ranchos. Nicaraguan markets sell a special gallo pinto bean,
which looks like a small kidney bean.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 300 Calories; 7g Fat (19.5%
calories from fat); 9g Protein; 51g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 12mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1 Fat.

Nutr. Assoc. : 3814 0 0 0 0 0 0 0 0 0