habichuelas

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de crema bretona de alubias blancas. Ingredientes, tiempo de elaboración

Crema bretona de alubias blancas y puerros: la receta más sencilla para disfrutar del cuchareo de legumbres y verduras

Puerro

Mantequilla

Aceite de oliva

1count Patata

Tomate concentrado

Vino blanco

Alubias blancas

Caldo de verduras

Vinagre de Jerez

Pimienta negra molida

Puerto Rican Rice and Beans is a dish with bold flavors, it&#039;s easy to prepare, and it&#039;s budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Puerto Rican Style Red Beans and Rice

Tbsp cooking oil, divided (0.16)

sazón (0.17)

salt pork, small dice (1.83)

onion, diced (0.42)

Tbsp garlic, minced (about 3 cloves) (0.14)

tomato sauce (0.59)

Tbsp sofrito (0.72)

tsp Better Than Bouillon, Roasted Chicken Base* (0.12)

Tbsp distilled white vinegar (0.07)

sweet potato, large dice (0.74)

green bell pepper, diced (0.79)

kidney beans, drained (1.68)

white medium grain rice, rinsed (0.76)

water (0.00)

tsp salt, plus more to taste (0.05)

Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.

Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the green bell pepper and the sweet potato. Cook for five minutes.

Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.

Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

This rice and bean dish truly benefits from the full-bodied broth of dried beans. If canned beans is all you have, go ahead and use them. But do bear in mind the results will not be the same. The rich and dark, flavourful broth you get from cooking dried beans is absorbed by the white rice giving it a wonderful aroma and dark colour.  

Moro de Habichuelas Negras (One-pot Rice and beans)

white rice

Tablespoons extra-virgin olive oil

medium yellow or red onion (finely chopped (about 1 cup))

green bell pepper

garlic (peeled)

cumin

oregano

bay leaf

salt, divided (or more to taste)

black pepper

liquid (from drained bean broth

vinegar

Tablespoons cilantro leaves

Rinse the rice: Place the rice in a medium bowl or large measuring cup, cover with cold water. Using your hand swirl the rice around giving it a &quot;wash&quot; the drain, holding the rice in place with your hand (you don&#039;t have to drain all the water so you don&#039;t lose any rice). Repeat this process at least 3 times, or until the water runs almost clear. Drain well in a colander or sieve.

Set a large pot over medium-high heat and add the olive oil. Once shimmering, add the onion, green pepper, and garlic and sauté until the vegetables are soft and translucent, about 5 minutes.

Add the cumin, oregano, bay leaf, rinsed rice, 2 teaspoons of salt, and freshly cracked pepper to taste, and stir for 1 minute until well mixed and all the rice is coated in oil.

Add the drained beans along with 4 cups of their broth (or water if needed to make the 4 cups) to the pot. Stir in the vinegar, chopped cilantro, and 1 more teaspoon salt. Taste the broth; it should be flavourful and tasty, if not, add a splash more vinegar and a few more pinches of cumin, oregano and salt. 

Bring to a boil, then simmer, uncovered until most of the liquid is absorbed for about 15 minutes or until small bubbly craters begin to appear on the surface. Using a fork, gently stir the rice, reduce the heat to the lowest possible setting, cover tightly, and cook for 20 minutes.

Allow the  pot to sit uncovered, off the heat, for 5 minutes. Fluff the rice with a fork and serve.

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