Ingredients
FORMATTED BY LISA CRAWFORD
FOR THE BEANS
1/2 lb red beans
1/2 green bell pepper
1 medium onion, quartered
FOR THE SOFRITO
1 tbsp olive oil
1/2 green bell pepper, seeded and diced
1 large onion, diced
4 cl garlic, minced
1/2 cup tomato sauce
1/2 tsp fresh oregano
TO FINISH THE DISH
2 cup converted rice
1 bay leaf
Directions
Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water. Add the green pepper, onion and 6 cups of
fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1 1/2 to
2 hours. Drain the beans and reserve cooking liquid. This can be done
ahead. (Or, open 2 cans red beans, rinse and drain). To make the
sofrito, heat olive oil in a large skillet with cover. Add pepper
and onion and cook for about 3 minutes. Add the garlic, tomato sauce
and oregano, stir and cook for another 2 minutes. Add the rice to the
skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean
cooking liquid and add to the rice.( if using canned beans add water)
Continue to stir at high heat until it comes to a boil. Turn heat
down to simmer, add cooked beans, stir very gently, cover skillet and
cook for 20 minutes.
Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat
(11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5
bread, .5meat, .5 fat
Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95
Servings: 8 servings
Congri Cubano Recipe brought to you by Recipe Ideas
Categories: Cuban
The History of Recipes
Academics have found proof that recipes existed way back into the distant past, certainly as far back into history as the Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius recounts how the Roman chefs used many herbs, including many that are still in use today for example basil, mint and asafoetida. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new foods and spices prompted an increase in cookery books, many of which still exist in academic collections. By the arrival of the 1900s, recipe books are highly popular due to higher levels of literacy, people having increased free time and a general increase in wealth. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Congri Cubano recipe.
