Rice and beans with Bacalao
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Bacalao is salted cod -- an ingredient with a long and important history. It's quite delicious and before soaking, you can keep it for a long time. This is a simple preparation, just mixing the Bacalao with rice and beans. You get the great bacalao flavor in a simple dish. It's not a lot of work but you must soak the Bacalao for 12 hours or longer. It is easiest if you make the rice 1 hour before in a rice maker.
Ingredients
- 6-8 ounces Bacalao Soak for 12 hours. Cut into small pieces when done
- 2 cups White Rice use 2 cups white rice to make 5 cups cooked rice
- 1 Onion chop finely
- 1 can Kidney Beans
- 1/4 cup Cilantro
- 2 Tomatoes Chopped up
- 3 tbsp Vegetable Oil
- Salt to taste
- Black Pepper to taste
- Adobo Seasoning optional
- 1 or more Jalapeño Pepper Optional. Chop fine and add as many as you like
Directions
12 hours before cooking:Soak the bacalao in plenty of water. Change the water at least once before starting
1 hour before cooking:
Prepare the white rice. I prefer to use a rice cooker, but any way will work.
Chop the bacalao into small pieces. In a wok, heat the oil until it's pretty hot. Add the onions and cook until they begin to get translucent. Add the tomatoes and Jalepenos (if you are using any) and cook for another 3-4 minutes. Add the bacalao and Adobo seasoning (optional) and cook for 3 or 4 minutes. Then add the rice, beans and cilantro and mix everything thoroughly. That's it! Serve nice and hot with salsa.