Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Wednesday, June 4, 2008

Cuban Black Beans

This is adapted from a recipe my friend Elaine gave me. I am not sure what cookbook she may have gotten it from. She has advised me that my topping of fresh tomatoes is not properly Cuban. If you want to be authentic, Elaine says to top with chopped fresh white onion. Thank you, Elaine!

1 lb. dried black beans
1 T. salt
2 T. plus 2 T. extra virgin olive oil
2 medium onion, chopped
2 bell peppers, deseeded and deveined, chopped
5 cloves garlic, peeled and minced
2 bay leaves
1 T. dried oregano
freshly ground black pepper, to taste
6 c. prepared white rice (Ok to use brown if you're taking better care of yourself!)
chopped fresh tomatoes to garnish

1. Wash the beans well after picking through them to remove any stones. Put the beans in acovered pot with the salt and 2 T. olive oil and water to cover. Soak 8 hours or overnight.
2. Simmer beans in the same water. Add bay leaves, oregano, and ground pepper. Cook until tendter, 1.5 - 2 hours. Stir very little to avoid breaking the skins on the beans. Add additional water as they are cooking, if necessary. Cook the rice during this time so that it's ready to go when the beans are.
3. Sauté onion, peppers, and garlic in the remaining 2 T. olive oil until soft. Stir these into the finished beans. Remove the bay leaves.
4. Serve the beans over the cooked rice. Garnish with chopped tomatoes.

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