Thursday, May 6, 2010

Cuban Black Beans

 - Amy Scott
Bacon, onion, red bell pepper, cumin, salt, garlic cloves, oregano, black beans, bay leaves, red pepper flakes, baking soda, 4 mild italian sausages, fresh cilantro
Heat oven to 300.
Finely chop 2 oz bacon (2 slices). Cook over medium heat until crisp.
Chop 2 onions and 1 red bell pepper. Add to bacon, along with 1 tsp cumin and 1 tsp salt. Continue to cook until vegetables are soft.
Add 6 minced garlic cloves, 2 tsp oregano (fresh, chopped). Stir and cook until garlic and onions are fragrant (about 15 seconds).
Stir in 6 cups of water, 2 cups of dried black beans, 2 bay leaves, ¼ tsp red pepper flakes, 1/8 tsp baking soda. Bring to a boil.
Cover and transfer to oven. Bake covered, stirring every 30 minutes, until beans are tender (3 to 3 ½ hours). Stir in 4 scramble fried Italian sausages, browned on stovetop. Bake uncovered for about 30 minutes. Stir in cilantro, add salt and pepper.
OR in Crock pot:
Put sausage in from the beginning, cook for 6 hours on high, stirring every couple hours.
Serve with rice.

Optional Flavoured Sour Cream:
1 c sour cream
1 T minced fresh cilantro
1 1/2 t lime juice
1 garlic clove, minced
salt and pepper to taste

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