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From the menu of: Papi’s Cuban & Caribbean Grill

From the menu of … Papi’s Cuban & Caribbean Grill, 216 Ponce de Leon Avenue, Atlanta. 404-607-1525,

Q: I wanted to see if you could get the recipe for Papi’s Yellow Rice and Cuban Black Beans. I ate there for the first time and was really impressed with these side dishes. Would love to be able to make them at home. — Tammy Feinreich, Atlanta

A: Teresa Regalado, regional manager, for Papi’s Cuban & Caribbean Grill, took the time to cut down the restaurant’s large recipe to a home cook-friendly version.

A malanga is a tuber with a shaggy brown skin and a reddish, beige or yellow interior. It looks something like a hairy potato. Find them at markets that cater to Caribbean customers, or at the Buford Highway and DeKalb farmers markets. You also will find Maggi chicken bouillon and Badia and Goya seasonings there.

Papi’s Cuban & Caribbean Grill’s Black Beans

1 pound dried black beans

16 cups water

1 small malanga, peeled and diced (about 1/2 pound)

1 cup diced red pepper, divided

1 cup diced green pepper, divided

2 bay leaves

1 teaspoon black pepper


1 cup diced red onion

1 cup diced yellow onion

8 large cloves garlic

1/2 cup chopped cilantro

1 tablespoon Badia Complete Seasoning

1 teaspoon granulated sugar

1/2 cup olive oil

Yellow Rice (see recipe)

Sliced red onion, tomato and lettuce for garnish

Place the beans in a bowl and rinse. Drain off water and rinse again. Move beans to a large saucepot. Add water, malanga, 1/2 cup red pepper, 1/2 cup green pepper, bay leaves and black pepper. Bring to a boil. Cook 45 minutes or until beans are soft and tender. As the beans become tender, add salt to taste.

When beans are tender, in the bowl of a food processor, combine remaining red peppers and green peppers, red onion, yellow onion, garlic, cilantro, Badia seasoning and sugar. Process until mixture is pureed.

In a skillet, heat olive oil over medium heat. Add pureed pepper mixture and a cup of the soft black beans. Mash the beans and cook the mixture 5 minutes. Pour the pepper mixture into the pot of beans and cook 15 minutes or until the liquid thickens. Discard bay leaves. Let beans sit at least 10 minutes before serving. Serve with Yellow Rice and garnish with onion, tomato and lettuce if desired. Makes: 12 cups

Per 1/2-cup serving: 167 calories (percent of calories from fat, 34), 6 grams protein, 22 grams carbohydrates, 5 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 17 milligrams sodium.

Papi’s Cuban & Caribbean Grill’s Yellow Rice

2 cups long grain rice

3 cups water

3 tablespoons canola oil

2 tablespoons Maggi Caldo Sabor Pollo

1 (.18 ounce) packet Sazon Goya con Culantro Achiote

1 1/2 teaspoons salt

2 bay leaves

Place the rice in a bowl and rinse. Drain off water and rinse again. Move rice to a medium saucepot. Add water, oil, Caldo Sabor Pollo, Sazon Goya con Culantro Achiote, salt and bay leaves. Bring to a boil and cook 5 minutes, stirring occasionally. Reduce heat to low, cover pot tightly and cook 15 minutes. Taste to be sure rice is tender, remove bay leaves and stir well before serving. Makes: 6 cups

Per 1/2-cup serving: 170 calories (percent of calories from fat, 23), 3 grams protein, 30 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated fat), no cholesterol, 369 milligrams sodium.

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