Cuban Style Black Beans
There are several cuban recipes I've learned to make exploring my Latin heritage. Here's one I'd like to share:-)
Cuban Style Black Beans
There are several cuban recipes I've learned to make exploring my Latin heritage. Here's one I'd like to share:-)
Cooking Instructions
- 1
Pick through beans to remove and small rocks, debris and broken beans. I place on a large platter in small batches and move picked through beans to one side.
- 2
Wash and drain cleaned beans.
- 3
I use a quick cook method to start. Place beans in a large pot and cover with cold water. Bring to a boil over medium-high heat. When it comes to a boil, turn off heat, cover and let rest one hour.
- 4
Now rinse beans and add to a large stock pot or dutch oven. I use a ceramic coated cast iron. I like the heat retention of this cooking vessel.
- 5
Cover beans with fresh warm water. Water level should be about 4 inches over beans.
- 6
Add crushed garlic. Cut green pepper in half, deseed and remove top. Add in too.
- 7
Remove skin off of onion, cut in half add this along with ham hock and tied up cilantro, bay leaf.
- 8
Lastly add in cumin.
- 9
Bring pot to a low boil on medium-high heat. Reduce to low and cover. Simmer for 11/2 hours.
- 10
Add in salt and lime after 11/2 hours. Adding salt in the beginning results in a tougher bean. Simmer another 15 minutes until beans reach a tender state.
- 11
Remove garlic, onion, pepper, lime and cilantro. Discard.
- 12
Remove hamhock and remove meat from bone. Cut into small dice and set aside.
- 13
Drain liquid from beans. You may reserve this if you wish to make black bean soup.
- 14
Add ham bits into beans if you wish.
- 15
Serve beans over rice and most Cubans will suggest finely diced fresh red onion on top!
- 16
You may freeze portions to reserve for later use. I do since this is a longer process. Just thaw and heat.
- 17
Recipe by taylor68too.
- 18
To make this a vegetarian version, omit the hamhock. You lose some flavor but it will still be good.
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