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 Cuban Black Beans | Status Approved | | Name |  Cuban Black Beans | | Category | Side Dishes | | Serves/Yields | 6 side dish servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 1 1/2 hour | | Cook Time | 2 hours | | Introduction | | Cuban food is wonderfull, both exotic and homey.Black beans are a staple to Cuban cooking, and its amazing in how many dishes they can be used. But they are used everyday. These beans can be thinned with chicken stock to make black bean soup, another common Cuban staple. For a delicious main course serve the black beans over fluffy jasmine rice. | | Ingredients | |
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 | | Directions | | Step: 1 | 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 liquid 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. |
Time submitted: Sunday, February 20. 2005 at 03:17:58 Contributed By: Kate
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