Cuban Style Meatballs With Black Beans And Rice Food

MEATBALLS CUBAN STYLE

Steps:

• Place the ground beef in a large bowl. Add half of the diced onions, salt, garlic powder, cumin, oregano, black pepper, ½ tablespoon parsley, egg and the bread crumbs. Mix the ground beef with your hands until all of the ingredients are incorporated.
• Form the ground beef into meatballs, roughly the size of a golf ball. Makes approximately 12 meatballs
• Add enough oil to a large, deep skillet to cover the bottom by about ¼ inch. Heat the oil over medium-high. When the oil is hot, carefully add the meatballs. Fry them, turning occasionally to brown on all sides. This will take 5 minutes or so. When the meatballs are browned, remove them from the skillet to a plate or pan.
• Heat the olive oil in a large pot over medium heat, add the remaining onions. Cook the onions for 3-4 minutes, stirring frequently. Add the minced garlic and cook another 1-2 minutes, stirring frequently. Next, add the white wine and cook for just a minute or so, stirring and gently scrapping any bits off the bottom of the pot. Add the tomato sauce, bay leaf and ketchup, stir well to combine.
• Add the meatballs to the sauce, stir gently. Bring the sauce to a simmer, lower the heat to medium-low to low and cover. Cook for 25-30 minutes, stirring occasionally.
• Taste the sauce and add salt, if needed.
• Sprinkle the remaining parsley on the meatballs and serve with white rice.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

CUBAN-STYLE MEATBALLS

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions, peppers, garlic and cumin; cook 10 min. or until tender, stirring frequently. Spoon 3/4 cup vegetable mixture into blender. Add tomato sauce; blend until smooth.
• Add beans, beer, ham and blended sauce to onion mixture in saucepan; bring to boil.
• Mix ground beef, egg and 1/2 cup rice until blended; shape into 12 meatballs. Carefully add to boiling sauce; cover.
• Cook on medium heat 20 to 25 min. or until meatballs are done (165ºF). Serve with remaining rice. Top with cheese.

CUBAN BLACK BEANS AND RICE (QUICK)

Steps:

• Heat oven to 350°F.
• Mix all ingredients except rice in a 2 qt casserole.
• Bake uncovered about 50 minutes, stirring occasionally, until hot and bubbly.
• Serve over rice.

CUBAN BLACK-BEAN STEW WITH RICE

Steps:

• Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
• Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.