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Cuban Black Beans recipe
A staple common to Cuban cooking is black beans. You will
find that although they may seem common, they can be used
in a variety of different dishes.
1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste
Place black beans and water in large stock pot. Cover and
boil two minutes. Turn off heat and let stand covered for
1 hour.
Remove the lid and add the rest of the ingredients, except
the vinegar, salt and pepper. There should be enough water
to just cover the beans, so if necessary add a bit or
water. Cover and simmer until the beans are tender, about
2 hours. Take out the hocks and remove the bones. Return
the meat to the pot. Add the vinegar, salt and pepper.
Simmer long enough to heat the vinegar.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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