Was in Florida years ago and saw a menu item they sure don't have in the midwest. Ordered it and loved it. Haven't had it since. What do those folks put in it. Was there bacon? The beans were black and ladled over white rice. Mmmmm! Anybody know more about it?
Recipe help for beans and rice
- Thread starter Captain Pre-Capsize
- Start date
Was it hot and spicy or sweet and oniony? I'm making myself hungry thinking about adding bacon.
That was what we know simply as "Black Beans & Rice" (not to be confused with "Moros" which is similar but differently prepared).
Here is the old school recipe:
1 lb dried black beans
2 qts water
1 large onion
1 green (bell) pepper
1 clove garlic
1/2 cup Spanish Olive Oil
1 decent sized ham bone (with hopefully a goodly amount of meat left on it)
3 bay leaves
1 tbl salt
2-4 slices bacon or a couple ounces of fatback, diced
1/2 cup vinegar
Wash beans thoroughly and soak overnight (use this same water to later cook the beans).
Chop onion, pepper and garlic, fry in the olive oil until just tender
Combine all ingredients (except vinegar..that goes in just a few minutes before serving the beans).
Cook over slow fire until beans are tender and the cooking liquid has thickened up.
Serve over white rice.......Mucho bueno!!!
PS...Feijoada is traditionally made with tongue, dried beef, bacon, and a hot sausage like chorizo or linguica
Here is the old school recipe:
1 lb dried black beans
2 qts water
1 large onion
1 green (bell) pepper
1 clove garlic
1/2 cup Spanish Olive Oil
1 decent sized ham bone (with hopefully a goodly amount of meat left on it)
3 bay leaves
1 tbl salt
2-4 slices bacon or a couple ounces of fatback, diced
1/2 cup vinegar
Wash beans thoroughly and soak overnight (use this same water to later cook the beans).
Chop onion, pepper and garlic, fry in the olive oil until just tender
Combine all ingredients (except vinegar..that goes in just a few minutes before serving the beans).
Cook over slow fire until beans are tender and the cooking liquid has thickened up.
Serve over white rice.......Mucho bueno!!!
PS...Feijoada is traditionally made with tongue, dried beef, bacon, and a hot sausage like chorizo or linguica
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- Thread starter
- #5
Thanks so much Acmemfg - that sounds like it!
Neither actually. The taste was more neutral but hearty. This being February in Illinois it is enchanting to think of flying to Florida and ASKING them the recipe. Do we really need much MORE of a reason???
Neither actually. The taste was more neutral but hearty. This being February in Illinois it is enchanting to think of flying to Florida and ASKING them the recipe. Do we really need much MORE of a reason???
Last edited:
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