Cuban Black Beans and Cumin Scented Rice

Ingredients

  • 1 cup dry red wine
  • ½ teaspoon whole dried oregano, crushed
  • Cumin Scented Rice, recipe follows
  • 1 teaspoon ground cumin
  • 4 teaspoons dried oregano
  • 3 tablespoons red wine vinegar
  • 4 tablespoons sugar
  • + 9 more ingredients
    • Salt and freshly ground pepper
    • 2 bay leaves
    • 12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
    • 12 cloves garlic, peeled, finely chopped
    • 2 onions, peeled and finely chopped
    • 1 1/3 cups olive oil
    • 1 smoked ham hock
    • 4 quarts water
    • 1 (1-pound) bag dried black beans

1. Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 ...

View full recipe at SpringPad

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