Beans Stewed with Vegetables and Rice
Main Dishes • Cuban
Description
Beans stewed with vegetables and rice
Ingredients
- Beans 10 oz
- Mustard Greens 1 bunch
- Turnips 10 oz
- Pork Blood 10 oz
- Olive Oil 3 tablespoons
- Onion 1 head
- Potato 1 piece
- Salad Potatoes 3 pieces
- Saffron a pinch
- Rice 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Soak the beans overnight in cold water. Then drain the water and dry the beans. Place them in a pot, cover with water again, and bring to a boil. Drain the water, replace it with cold water, bring to a boil again, and let simmer for 20–30 minutes.
Step 2
During this time, finely chop the beet greens and onion. Peel the tomato. Cut the meat, turnip, and potatoes into cubes.
Step 3
Drain all the water from the cooked beans. Place the beet greens, turnip, and pork in another pot, add water to the top, and a pinch of salt. Bring to a boil and let simmer on low heat for 1 hour. Then add the beans, stir, and cook for another 30 minutes until all the ingredients are soft.
Step 4
Heat the oil in a skillet, add the onion, and cook on low heat, stirring, for 7 minutes. Then add the tomato and cook for another 5 minutes. Transfer this mixture to the pot with the beans and meat.
Step 5
Crush the saffron in a mortar with a spoonful of the broth in which the meat and beans are cooking, then add the saffron mixture to the pot. Soak the rice in a bowl of water.
Step 6
30 minutes before serving the dish, add the potatoes, and 15 minutes later, add the rice. Serve hot.
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