Wednesday, June 3, 2009

Black Beans A-La-Cuban


How 'bout a recipe today? It's been a while since I've posted one. Last night I was talking with my BIL and SIL, who've been eating a lot of beans lately and it made me think of this recipe. We were served this dish quite a few years ago by some of our good friends in the Sunshine State and it became an instant favorite in our family. It's an authentic Cuban dish that a friend of theirs from Cuba had made for them. Being an ethnic dish it was different than anything I was used to eating. This one is DEFINITELY worth a try, believe me. It is oh, soooo good!

BLACK BEANS A -LA-CUBAN:

1 lb. bag of black beans
1 ham hock
1 large onion
1 large green pepper
1 can whole olives
2 beef bouillon cubes
salt
season all (like Lowry's or Nature's Seasoning)
olive oil
red wine vinegar

Pick through your beans to remove any small rocks, rinse them and soak them over night. This step is really important. Soaking the beans removes whatever it is in them that causes gas. They will swell a lot during soaking - which means it won't happen in your stomach.

When you're ready to cook them, cover them with close to double the amount of water and bring to a boil. Once boiling, add your ham hock, beef bouillon cubes and salt. Let continue to boil.  Or, if you choose not to use bouillon cubes, cook the beans in beef broth.

Now, dice up your onion and green pepper (I use a food processor for ease.) and sweat them in a little olive oil. Add them to the beans, along with some of the season all and your olives. You can use green or black olives, your preference. I don't like green olives, so I use black. It's probably starting to smell divine right about now!
Cook on medium heat for 2-3 hours until beans are tender and not runny. Check your seasoning and adjust to taste.

OK. This is the part that may seem a little strange, but believe me, it totally makes the dish. Just before serving - pour a little olive oil and red wine vinegar over the top of the beans.

Serve it with rice. Any kind will do, but if you can get your hands on Basmati - it totally rocks. Also, it cooks in only ten minutes. You can serve it on the side or do what I do. I ladle some of the beans into a bowl and, using an ice cream scoop, place a pile of rice right in the center of the beans.

I do hope you give this Cuban Black Bean dish a try. It'll make your taste buds want to dance!

I'm sharing this post at Traditional TuesdaysTeach Me TuesdaysFat TuesdaySimple Lives Thursday and Hearth and Soul Blog Hop.

9 comments:

  1. Those sound YUM! I'm always looking for new bean recipes. In fact, I'm growing a bunch of beans in my garden, and want to try this out when they're ripe.

    Bummer on the boy being sick at the beginning of break...but YAY for being on the mend and school being over!

    The whole creative juices theory is SO how I'm feeling. It's hard to blog well when projects are going full bore...and hard to stay busy with projects when blogging too much. You just can't win, lol.

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  3. I love Cuban dishes. I have a Cuban chicken recipe that we love around here. I'm always looking for new ways to cook beans, so I can't wait to try this one. Thanks for sharing!

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  4. When we lived in Florida we used to eat a cuban diner that served the BEST black beans. I tried and tried to duplicate the flavor. The closest I got, however, is that instead of green peppers, I noticed sweet red bell peppers in them. We absolutely LOVE the beans with the sweet red peppers. Now, I'm going to try the vinegar and oil. Maybe that's my missing link.

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  5. this sounds delicous, Iwoud like try this, yummo!!!

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  7. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

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  8. Thank you for sharing this delicious, nutritious and frugal recipe with the Hearth and Soul hop!

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  9. Thanks for sharing a wonderful recipe with Hearth and soul blog hop.

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