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Print this Recipe    Rum Black Beans

Rum Chicken with Black Beans and Rice
4 -6 servings

1 tablespoon butter
2 tablespoons vegetable oil
4 whole chicken legs, separated at the joint, skin removed
Salt and freshly ground black pepper to taste
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, crushed or chopped
1/2 cup dark rum
2 tablespoons tomato paste, mixed with 1 cup water
16 ounce can black beans, drained
2 tablespoons chopped fresh cilantro
Cooked rice, as an accompaniment

Melt the butter with the oil in a large heavy nonreactive skillet.
Season the chicken with the salt and pepper and saute over medium-high
heat until golden brown on both sides, about 5 minutes. Remove
chicken to a plate or bowl. Add the onion, green pepper and garlic
to the pan, sauteing for 2 or 3 minutes. Pour the rum into the
pan, stir to deglaze, add the tomato paste and water mixture, and
return the chicken to the pan. Bring to a boil and simmer, covered
for 30 minutes.

Remove the chicken and keep warm. Boil the remaining liquid until
it thickens somewhat into a sauce, about 5 minutes. Then, stir in
the beans and cilantro and heat the mixture through. To serve,
place 1 or 2 pieces of chicken on a mound of rice and spoon some
to the black bean mixture over. A green salad tossed with slices
of mango would go nicely with this dish.

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