SUNNY CARIBBEAN COOKING: Side Dishes
By Lori Ross
In addition to the chicken, pork, and shrimp recipes in the Sept. issue of PMM, these side dishes are excellent complements to the full meal. Enjoy the summer Caribbean style!
YELLOW RICE
2 T. olive oil
2 t. cumin seed
1/4 t. crumbled saffron threads or turmeric
2 c. long-grain rice
4 c. water
3/4 t. salt
1/2 c. raisins (optional)
In a heavy 3-quart saucepan, heat oil over moderately high heat until hot but not smoking; sauté cumin seeds 10 seconds, or until seeds turn a few shades darker and are fragrant. Stir in saffron and rice and sauté, stirring, 1-2 minutes or until rice is coated well. Stir in water and salt. Boil rice, covered and without stirring, 8-10 minutes, until surface of rice is covered with steam holes and grains on top appear dry. Add raisins (if using). Remove pan from heat. Let rice stand, covered, 5 minutes. Fluff with a fork and serve.
CUBAN BLACK BEANS (FRIJOLES NEGROS)
The sofrito gives fabulous flavor to the beans.
1-1⁄2 lb. dried black beans
Water (for cooking beans)
Sofrito:
1/4 c. olive oil
1 small onion, chopped
2 scallions, trimmed and finely chopped
4 cloves garlic, peeled and finely chopped
1 small sweet bell pepper, cored, seeded, and finely chopped
1 jalapeño pepper, seeded and chopped
2 T. tomato paste
3 T. vinegar
1 T. each dried oregano and cumin
2 t. each salt and pepper
1 c. chopped cilantro
Place beans into a large pot, cover them with 2-3 inches cold water, and bring to a boil. Turn off burner and let beans sit on the warm burner, covered, for 1 hour. Drain and thoroughly rinse the beans and the pot. (This de-gasses the beans.) Place beans back in the pot and cover with water again. Bring to a boil, then reduce heat to medium low, and simmer until beans are tender, about 1-1/2 hours.
Meanwhile, heat oil in a large skillet over medium heat and add onions, scallions, garlic, and peppers. Sauté on medium high 10 minutes. Add tomato paste, vinegar, salt, pepper, oregano, and cumin; cook on low 10 minutes more. When beans have cooked, drain them and add to the skillet, heating and blending gently. Add more salt and pepper to taste; add more hot peppers if you wish. When ready to serve, top with chopped cilantro.