Cuban Black Beans and White Rice

Cuban Black Beans

Ingredients
                           
1/4 cup olive oil
1 large red onion,cut in half
1 large green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, crushed
1 tablespoon dried oregano
2 cans black beans do not drain (Qoya is my favorite brand)
1 1/2 cans of water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)
1 tablespoon Sofrito
2 tablespoon Adobo
3 or 4 spanish olives
2 bay leaves
preparation

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, water and ingredients and simmer until mixture thickens and flavors blend, stirring occasionally, about 20 minutes. Mix in sugar and vinegar and serve. If this doesn't the family licking their fingers den my name isn't MistuhWill... LOL..

Basic White Rice Recipe 
SERVES 2

1 cup long grain rice I prefer jasmin
1 3/4  cups water
1 teaspoon salt
1 teaspoon oil

   1. In a saucepan with a good fitting lid bring water, salt and oil to a boil.
   2. Add rice and stir as water evaporates an easy trick to see if rice is ready to be covered is put a spoon in the middle of the pot if it stands on its own the its ready to be covered.
   3. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. Alot of steam means your heat is too high.
   4. Cook for 20 minutes.
   5. DO NOT LIFT LID!
   6. The steam that is trapped inside the pan is what allows the rice to cook properly.
   7. Remove from heat and fluff with fork.
   8. Serve!