#2 - Cuban black beans

Post by **kurtdesign1** » Wed Dec 31, 2014 8:59 am

This is a good starter recipe. I do not make them as well as my mother but enjoy adding and manipulating the recipe to experiment. Feel free to do the same. Also, this is a quick recipe. Dry beans, brined and flavored yield the best results.

4 cans, rinsed & drained - black beans
1 bell pepper
2 med onion
1 head garlic
5 bay leaves
6 C stock
1 can diced tomatoes
1-2 ham hocks
1/8 C olive oil + 1 T
S & P to taste

Dice onions, 1/2 head of garlic & bell pepper and saute in olive oil. Salt liberally. I take it far, past translucent. Because of the garlic you must stir constantly so it does not burn. Add garlic later if you are not confident in this or you will ruin dish. Rinse off beans and set aside. After about 15 minutes, add beans, bay leaves, ham hock, tomatoes and final T of olive oil. Saute for two minutes to flash cook the ingredients so as not to taste like "can". Add stock. This will look like soup, not beans initially. Simmer for an hour or two until there does not look like everything is just floating. Do not over reduce. The beans will continue to soak up the moisture and over reduction can make the dish dry. You want there to be a starchy "sauce" when served. *Note* - I omitted salting the dish after the veg was cooked. This is due to the ham hocks. A good hock will be incredibly smokey and salty. A basic will not. You should taste as the beans are cooking to determine if any needs to be added. This is another reason over reduction is so important. You do not want to over reduce your way to salty, inedible beans. Trust me!

Serve beans over warm rice and top with a little "salad" of fresh shaved raw white onion in a good vinegar & oil mixture. It really pops the "Moros y Cristianos". I don't know why. Enjoy, and have fun throwing things in and/or substituting ingredients. I like Guajillo chilies in while braising. Yum!

Post by **kurtdesign1** » Wed Dec 31, 2014 9:20 am

Couple braising pics, FYI.

IWinchester · Post by **IWinchester** » Thu Jan 01, 2015 10:22 am

Thanks! I'm gonna try this

Kid Corona

magste · Post by **magste** » Fri Jan 02, 2015 11:33 pm

Sounds yummy! Do you shred the ham hocks and just put in the meat?

magste · Post by **magste** » Fri Jan 02, 2015 11:45 pm

Looks good! Do you shred the hocks and just put the meat in?

Post by **kurtdesign1** » Sat Jan 03, 2015 10:11 am

Howdy! I typically keep frozen hocks on hand for soups or stocks so I throw one in completely frozen and complete.

magste · Post by **magste** » Sun Jan 04, 2015 6:37 pm

Ok thanks. Sorry about the double post, the first one got stuck in moderation, thought it wasn't posted properly.

YouTube · Post by **Kip** » Sun Jan 04, 2015 9:17 pm

magste wrote:Ok thanks. Sorry about the double post, the first one got stuck in moderation, thought it wasn't posted properly.

The moderation is only for your first two posts (not just yours; every new profile). It cuts down on the spam accounts. You should be free to post as much as you like now.

magste · Post by **magste** » Mon Jan 05, 2015 4:21 am

Cheers.

jledou · Post by **jledou** » Tue Jan 20, 2015 7:08 am

I ended up trying this but except i forgot the bell pepper and tomatoes. I think I will try adding the peppers in next time and then tomatoes the next to see the differences.
We did these with some green hatch chili shredded pork and some brown rice and turned out perfect.
Thank you for the recipe Craig!

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#2 - Cuban black beans

#2 - Cuban black beans

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Re: #2 - Cuban black beans

Re: #2 - Cuban black beans

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Re: #2 - Cuban black beans

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Re: #2 - Cuban black beans