FORBIDDEN CUBAN BEANS AND RICE
Black forbidden rice known for it’s toughness combined with cut string beans, Seasoned Cuban Style Black Beans, Campbell’s condensed tomato soup, Poupon mustard and seasonings.
Makes 8 cups
4 c. water
1 t. salt
1 c. FORBIDDEN RICE – black – by LOTUS FOODS
3 c. froz. cut green beans – measure frozen
1- Combine water, salt, rice and beans in large saucepan. Bring to boil, stir, reduce heat to low, cover and cook 30 minutes. That’s the instruction on the bag. FORBIDDEN RICE like RED OR PINK RICE is meaty – tough – so I went another 30 minutes with good results.
2- When water has absorbed or evaporated
15.5 oz. can CUBAN STYLE BLACK BEANS – I used HANOVER brand
14.3 oz. can Campbell’s Tomato Soup – the cream of tomato has dairy, the plain tomato does not
2 T. liquid smoke
2 t. garlic powder
2 t. onion powder
1 t. ground coriander
1/2 t. ground allspice
1/2 t. celery seed
3 T. dark brown sugar
1/4 c. Poupon Dijon Mustard
1 t. salt plus to taste
lots fresh grind black pepper
3- Stir after each addition, bring to a bubble of a boil, then reduce heat and cook as long as you like, but I went 45 minutes on low heat after the rice was cooked and all ingredients were in the pot.
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