Maya's Secrets by Maya Leon-Meis & Malena Perdomo

Author:Maya Leon-Meis & Malena Perdomo
Language: eng
Format: epub
Publisher: American Cancer Society
Published: 2013-03-31T04:00:00+00:00

Per Serving

Calories, 169

Total fat, 2.1 g

Saturated fat, 0.3 g

Trans fat, 0.0 g

Polyunsaturated fat, 0.6 g

Monounsaturated fat, 1.0 g

Total carbohydrate, 29 g

Dietary fiber, 10 g

Sugars, 1 g

Protein, 10 g

Sodium, 2 mg

cuban-style black beans and rice

My good friend Carmita Timiraos, whom I call my Cuban mother, taught me how to make this tasty dish.

Making your own black beans is easy and economical. First, presoak the beans overnight, covering with water. Before cooking, strain the beans and add fresh water. You can cook the beans on the stovetop, in a pressure cooker, or in a slow cooker. To cook on the stovetop, add 3 cups of water for each cup of beans and cook over medium heat, partially covered, for 1½ to 2 hours, skimming off any foam. In a pressure cooker, the beans should be done in about half an hour. In a slow cooker, use 3 cups of water for each cup of beans and cook on low for 8 hours. —Maya

Canola oil, 1 tablespoon

Red onion, finely chopped, ½ cup

Garlic, minced, 1 tablespoon

Ground cumin, ¼ teaspoon

Dried oregano, ¼ teaspoon

Sea salt, ¼ teaspoon

Black beans, cooked, 3 cups, or 2 (15-ounce) cans black beans, drained, liquid reserved

Bay leaves, 2

Brown or white rice, cooked, 3 cups

Extra-virgin olive oil, 6 teaspoons

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