Carissa’s Cuban Black Beans and Rice

She won your votes for the 'Cook 4 Sam' contest and now here she is in her video debut.

Makes 6-8 servings

INGREDIENTS

• 1 lb packaged dry black beans
• 8 cups water
• 1 ham hock
• 1 green bell pepper, cut into a small dice
• 2 teaspoons Kosher salt
• 2 tablespoons olive oil
• 1 medium yellow or white onion, small diced
• 1-2oz jar of pimentos
• 10 oz. tomato sauce
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. The night before, rinse the beans in cold water, drain and place in pressure cooker. Cover beans with 8 cups of cold water. Let them soaked overnight 
2. When you are ready to cook, add ham hock and salt to the beans in the pressure cooker. Place on lid, set pressure to high and cook for 30 minutes
3. While beans are cooking in pressure cooker, heat olive oil in a large saute pan on medium-high. Add onions, green peppers and pimentos and cook until onions are translucent, 5-7 minutes
4. Stir in tomato sauce, lower heat and simmer about 10 minutes.
5. When the 30 min is up and the pressure has reduced naturally, remove ham hock, then return pressure cooker to low heat
6. Add tomato sauce and onion mixture to the beans in the pressure cooker-then stir in lemon juice, vinegar and sugar - stir to combine and allow to thicken slightly. Season with salt and pepper to taste
7. Optional- shred ham hock and add to bean mixture
8. Serve over steamed rice

SEE HOW IT'S MADE