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, chorizo sausage, 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 ½ lb sausage, 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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