Caribbean Beans & Rice

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Shell

2 C. long-grained white rice

3¾ C. water

½ tsp. salt

The day before serving, mix above ingredients together, cover and bring to a boil. Stir, cover and simmer gently, without opening, for 18 minutes. Fluff rice with a fork. Cover and set aside for 5 minutes. Prepare one Culinique® brand mold with non-stick cooking spray, making sure all surfaces are well coated. Place the hot rice into the mold and level it with the back of a spoon. Cool to room temperature, cover and chill in the refrigerator.

Filling

½ lb. dry black beans, rinsed

6 C. water

1 small green pepper, skinned & sliced

⅓ C. Extra Virgin olive oil

1 red onion, diced

3 large cloves garlic, minced

⅛ tsp. oregano

1 bay leaf

2 tsp. salt

¼ tsp. grnd. black pepper

1 Tbls. sugar

1 tsp. red wine vinegar

1 Tbls. dry red wine

The day before serving, rinse and check beans carefully for quality and omit any stones or foreign particles. Place in a large saucepan. Add the water and green pepper. Let stand at room temperature overnight, 9-10 hours. Remove and reserve the green peppers, bring the beans to a boil and cook, covered, over medium heat stirring occasionally until soft, about one hour. Sauté the green pepper, onion and garlic in oil until tender. Add to the beans with the spices and sugar and cook, covered, on medium heat another hour. Add the remaining ingredients and return to the heat, uncovered, an hour more to reduce liquid. Beans should be very thick. Cool to room temperature and place in the refrigerator to chill until the next day. Then, remove the rice from the refrigerator, place a serving platter on top and unmold. Remove the mold by pulling straight up by the center ‘knob’. Slice the rice into eight equal portions by cutting crosswise with a long sharp knife. Serve cold as a salad or heat, loosely covered with a moistened paper towel in a microwave, until evenly warmed. Serve immediately. Serves 8.

 

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