Cuban Style Black Beans
By Simbooker September24th, 2013
Files & Tags: recipes, index, beans & legumes, caribbean & latin american
I must admit that I have taken beans for granted in the past.
I tend to prefer plain white rice, over rice and beans.
But I do love beans when they are cooked the right way.
Files & Tags: recipes, index, beans & legumes, caribbean & latin american
I must admit that I have taken beans for granted in the past.
I tend to prefer plain white rice, over rice and beans.
But I do love beans when they are cooked the right way.
One of my favorite dishes in Jamaican cuisine is Stew Peas, which is actually, stewed red beans. Salted pig tails are used to flavor these red beans, and they pack a great deal of flavor. Because the pig tails are already salty, you don't need to use any added salt. If I'm making beans in a sauce i.e. Cuban Style, they have to be very flavorful. Of course pig tails aren't always easy to get, so to render flavor I use bacon or bacon fat, chunks of pork, or beef, or beef stock or bouillon,
or a combination of all of these.
It goes without saying that the beans should be cooked properly; tough beans are a definite turn off. The beans should be well seasoned, have the right amount of salt, the right consistency, and a little kick of spice to make it nice helps. I like to eat these beans as a side dish, with my signature
Cuban Style Chicken in Orange Sauce
paired with white rice. Altogether, this is one of
my all time favorite comfort food dishes.
or a combination of all of these.
It goes without saying that the beans should be cooked properly; tough beans are a definite turn off. The beans should be well seasoned, have the right amount of salt, the right consistency, and a little kick of spice to make it nice helps. I like to eat these beans as a side dish, with my signature
Cuban Style Chicken in Orange Sauce
paired with white rice. Altogether, this is one of
my all time favorite comfort food dishes.
I first got the idea for this dish after watching No Reservations, the Cuban episode, when Bourdain was eating at the EL ALJIBE restaurant. Fellow foodies who watch the show, will know what I'm talking about. I came up with my own recipe for the Chicken, which is absolutely moist succulent, and juicy. But the beans are the stars.
Ingredients
Cuban style Orange Chicken
See Details for Recipe Below
Black Bean Recipe
3 cups of black beans
9 cups of water
1 onion peeled
5 garlic cloves
1 bay leaf
1 bell pepper chopped
1 bunch fresh chopped cilantro OR
1 tbs of dried coriander leaf
1 tsp black pepper
1 tsp cumin
1 tsp white or red wine vinegar
"1/2 (Half) Scotch Bonnet
De-seeded and chopped"
Bacon or Bacon fat, chunks of Pork, or Beef,
or Beef stock or Beef bouillon, or a combination
of all of these OR 4 Pig's tails
Salt to taste
(If you use pig tails I highly advise omitting the salt, but use your judgement. If you don't use pig tails then I recommend 1 tsp of salt)
The night before, wash the black beans thoroughly, and discard any broken or heavily chipped beans.
Soak the beans overnight in cold water that covers the beans by at least an inch. The next day do not discard the water. Add about 9 cups of water to the beans in a large pot. Bring to boil for 15 minutes.
After 15 minutes turn heat to low, and add all the ingredients except scotch bonnet AND salt, which many say make the beans hard if you
add when cooking. Simmer on low for an hour, or until
the beans are cooked through and soft.
Keep checking every 20 minutes, sometimes the water evaporates, in which case you'll need to use your discretion, and add more.
Stir when necessary.
In the last twenty minutes add the scotch bonnet, de-seed completely and chop into pieces. Of course this is my own extra spin on the recipe, scotch bonnets are not traditionally used in Cuban cooking. But I love beans to have a spicy kick and flavor.
When the hour is up, check for taste, and add what you feel is necessary. If the beans are still hard you'll have to cook them until they soften. When they finish cooking, take the beans off the stove and add the salt. Stir and taste. If you want to thicken the beans take about 2/3rds of a cup of beans, mash them into a thick paste, and add them back to pot and stir. Please note that the beans will naturally thicken over a few days, so you may not need to do this.The beans can be stored in an air tight container in the fridge for five days.
The beans taste even more delicious
on the second and third day.
See Details for Recipe Below
Black Bean Recipe
3 cups of black beans
9 cups of water
1 onion peeled
5 garlic cloves
1 bay leaf
1 bell pepper chopped
1 bunch fresh chopped cilantro OR
1 tbs of dried coriander leaf
1 tsp black pepper
1 tsp cumin
1 tsp white or red wine vinegar
"1/2 (Half) Scotch Bonnet
De-seeded and chopped"
Bacon or Bacon fat, chunks of Pork, or Beef,
or Beef stock or Beef bouillon, or a combination
of all of these OR 4 Pig's tails
Salt to taste
(If you use pig tails I highly advise omitting the salt, but use your judgement. If you don't use pig tails then I recommend 1 tsp of salt)
The night before, wash the black beans thoroughly, and discard any broken or heavily chipped beans.
Soak the beans overnight in cold water that covers the beans by at least an inch. The next day do not discard the water. Add about 9 cups of water to the beans in a large pot. Bring to boil for 15 minutes.
After 15 minutes turn heat to low, and add all the ingredients except scotch bonnet AND salt, which many say make the beans hard if you
add when cooking. Simmer on low for an hour, or until
the beans are cooked through and soft.
Keep checking every 20 minutes, sometimes the water evaporates, in which case you'll need to use your discretion, and add more.
Stir when necessary.
In the last twenty minutes add the scotch bonnet, de-seed completely and chop into pieces. Of course this is my own extra spin on the recipe, scotch bonnets are not traditionally used in Cuban cooking. But I love beans to have a spicy kick and flavor.
When the hour is up, check for taste, and add what you feel is necessary. If the beans are still hard you'll have to cook them until they soften. When they finish cooking, take the beans off the stove and add the salt. Stir and taste. If you want to thicken the beans take about 2/3rds of a cup of beans, mash them into a thick paste, and add them back to pot and stir. Please note that the beans will naturally thicken over a few days, so you may not need to do this.The beans can be stored in an air tight container in the fridge for five days.
The beans taste even more delicious
on the second and third day.
For my Cuban Style Chicken in Orange Sauce, just follow my Duck Adobo Recipe, omit the Chipotle, and add the juice of 1 large Orange to the marinade. Use 1 whole Chicken or large Chicken legs, and oven cook it the way you would a Roast Chicken or regular Chicken legs. Do not use drumsticks! Save the drippings from the chicken and use it as gravy, you won't need to add anything to it. Serve with white rice,
and of course the delicious black beans.
and of course the delicious black beans.