Cuban beans, coconut rice, and steamed sweet plantains from Bright Cooking: Recipes for the Modern Palate (page 212) by Camille Becerra

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  • hot sauce
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  • Serves : 4

  • EYB Comments

    Can substitute neutral oil for olive oil, cooked pink beans or cooked sprouted beans for cooked black beans, and long-grain white rice for short-grain white rice. You may use the Summer sofrito, recaito any other time recipe on page 92, and the Fermented hot sauce recipe on page 80.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil for olive oil, cooked pink beans or cooked sprouted beans for cooked black beans, and long-grain white rice for short-grain white rice. You may use the Summer sofrito, recaito any other time recipe on page 92, and the Fermented hot sauce recipe on page 80.

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