Easy with a Taste of the Carribbean Black Beans
In, what seems, a different life, I lived in Miami, Florida. The food there is exquisite with variety and Carribbean flavor. This is my Cuban Black Bean recipe. It was compiled from several of my favorite Cuban Cooks.
You can eat this as a soup, moros, black bean dip (simmer until no longer soupy) or use the left overs for Black Bean Burgers.
Ingredients:
Beans:
1 pound black beans, soaked
1 large green pepper, seeded and quartered
1 medium onion, quartered
8 sprigs fresh coriander (you can substitute with cilantro if necessary)
1 tsp. oregano
1 Bay Leaf
1/4 pound salt pork, quartered
14 oz. diced tomatoes
1/4 cup vinegar
1 tsp. sugar
chicken stock (approximately 6 cups)
Sofrito:
2 bell peppers, seeded and cut into thin strips
1 large onion, cut into thin strips
3 Tablespoons Olive Oil
1 Clove Garlic, minced
Directions:
Drain beans and place in pot. Add all ingredients, except vinegar, sugar and sofrito. Chicken stock should cover ingredients to a depth of 1.5 inches above beans.
Pressure cook for 45 minutes or over the stove in a pot for 1.5 hours, stirring occassionally.
Mash beans with wooden spoon.
Make Sofrito: simply throw all ingredients into pan and cook until onions and bell pepper are soft.
Add sofrito to the beans and stir well.
Add vinegar and sugar to beans and stir well.
Serve and enjoy.
Makes 6-8 servings,
Instead of doing that all that work chopping and making sofrito try out this really delicious sofrito I found on the web at: http://www.oldhavanafoods.com/cubancookingbase.html
ReplyDeleteYou can substitute 1 - 24 oz jar of their All-Purpose Sautéed Seasoning in place of the peppers, onion, olive oil and garlic in the sofrito and the oregano, 14 oz tomatoes, vinegar and sugar in the beans section.
It is really good stuff. We’ve been using it to make chicken and rice (Arroz con Pollo), red beans and ham (Frijoles Colorados), Paella, Picadillo (Cuban sloppy joes), braised short ribs in wine, tamal en cazuela (Cuban Polenta with Pork) and others.