BERKLEY BOOKMAS ✮ CHANEL CLEETON

VANILLA & SPICE BOOKS

is so excited to participate in

Berkley Bookmas

and we’re hosting

CHANEL CLEETON

today!

Chanel Cleeton’s next book will be

 

and I can’t wait to read it and share my review with you guys!

 

Berkley Bookmas

is chock full of exclusive content from authors

like exclusive excerpts, deleted scenes, author recipes and more!

 

Check out the calendar of events below

 

Chanel has a sweet Cuban Black Beans & Rice Recipe


which fits the theme of her upcoming release!

 

One of my favorite holiday traditions is celebrating Noche Buena. In the Cuban culture, Christmas Eve is the night where we have our big meal, and throughout my childhood, my family would celebrate the evening with a pig roast and some of my favorite dishes like black beans and rice, yucca, flan, and more. The pig roasts in either a pit or a wooden box with coals on top of a grate all day long, and everyone gathers in the backyard, listening to music, relaxing and celebrating while the meal cooks. It’s a really fun way to pass the day and in Florida the weather is usually perfect for spending it outside.

Once the pig is ready and the other food is cooked, the party goes on into late hours of the night (or early hours of the morning). While roasting a whole pig can be a daunting endeavor, if you want to celebrate Noche Buena in Cuban style, here’s my favorite family recipe for black beans and rice that’s the perfect side to any Christmas Eve dinner.

Black Beans & Rice

  • 1 15.5 oz. can Goya Black Beans
  • 2 tbl. olive oil
  • 1 tbl. white cooking wine
  • 2 minced cloves of garlic
  • 1 tsp. oregano
  • 1 bay leaf
  • 3/4 cup of water
  • 1 tsp. cumin
  • 1/2 cup onion, finely chopped
  • 1/4 cup green pepper, finely chopped
  • 1/4 tsp. Goya Adobo seasoning
  • Salt
  • Pepper
  • Cilantro
  • 2 cups cooked long grain white rice
Place the beans and the water in a small to medium sized saucepan and cook over low to medium heat until warm. Add oil, cooking wine, garlic, oregano, bay leaf, cumin, onion, green pepper, and Adobo to the beans and mix. Bring to a boil. Lower heat and cook on low for one hour. Check regularly to make sure it doesn’t foam/bubble over. Serve over two cups of cooked long grain white rice (either according to package instructions in saucepan or in rice cooker). Season with salt and pepper to taste when serving. Can top with cilantro.
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