Tuesday, April 24, 2012


Yes, it is getting on up there in the day which means that most of us are thinking about dinner.  And what does this prompt your friendly librarian to do? Well look for something to cook! Since we are in a library, we have access to a number of bits and pieces regarding cooking. Did you know that we have an entire subject guide devoted to World Food Cultures?  Wonder if I should have something from Fiji?  Or maybe that Cuban Red Beans?

Red Beans (Frijoles)

Beans and rice is the most popular meal combination and most Cubans eat it at least once a day, together with a meat or chicken dish. This is eaten for lunch or dinner.

3 TBS olive oil

3 strips bacon, diced

4 cloves garlic, finely chopped

1 large onion, finely chopped

1 medium–sized green bell pepper, finely chopped

1 cup tomato sauce

1 TBS red wine vinegar

< tsp dried oregano

salt, freshly ground black pepper

1 14–ounce can kidney beans, drained

1 large green bell pepper, diced

1 bay leaf

Prepare the sofrito: in a stewing pot, heat oil over low heat. Stir in bacon, garlic, onion, and bell pepper. Cook for 8–10 minutes, stirring from time to time, until vegetables are soft. Stir in tomato sauce, vinegar, oregano, salt, and pepper, and cook until thickened, about 8–10 minutes.

Add the beans, green pepper, and bay leaf, and cook over medium heat for 30 minutes more until thick. Discard bay leaf and serve with white rice.

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