Caliente Loco Voodoo Black Beans & Rice


2 Tbs       - Olive oil 
1 Tbs       - Garlic, minced
1½-2 cup    - Onion, chopped (preferably Spanish or Vidalia) 

2.5 Tbs     - Recaito (Goya brand preferred) 
1 tsp       - Thyme, ground
1 tsp       - Paprika
1 tsp       - Adobo seasoning (includes salt & white pepper)
1 tsp       - Sriracha Hot Chili Sauce (more or less) to taste
2-3         - Bay leaves

2 16oz cans - Black beans (mash up 1/3 one of the cans)
2 Tbs       - Beer

  • Combine onions, minced garlic and olive oil in large skillet over medium heat.

  • Cook for a 2-3 minutes, then add all spices. Stir and cook for 3 more minutes.

  • Add both cans of blackbeans, with ⅓-½ one of the cans mashed up.
    Stir well and add the beer.

  • Cover and cook over warm-low heat about 30 minutes (stir every 5 to avoid sticking)
    It will get somewhat bubbly, but need to soften up and add flavor to the beans.
    Avoid cooking too long or the onions will overcook and get mushy.

  • The traditional Cuban / Puerto Rican style is to mix the rice with the blackbeans.
    I kind of prefer keeping them separate, topping the rice with the blackbeans.
    Serve over steamed rice (preferrably Jasmine) topped with grated / crumbled
    Queso Fresco Mexican cheese.