How do you make some good cubanstyle beans?!
Answers: I have some blackbeans and I need a trusty recipe to make them taste like the beans from Cafe Brasil, Versailles, or Pollo Loco .
FRIJOLES NEGROS (BLACK BEANS) CUBAN
1 lb. dried black beans
2 qts. water
2/3 c. olive oil
6 cloves garlic, peeled, finely chopped
2 onions, peeled and finely chopped
6 sweet chili pepper, seeded and finely chopped
2 tsp. salt
2 tsp. powdered chicken or ham bouillon
1/4 tsp. ground pepper
1/2 tsp. ground cumin
1/4 tsp. whole dried oregano, crushed
2 tbsp. sugar
2 bay leaves
2 tbsp. dry wine
1 1/2 tbsp. vinegar
1/2 c. chopped onions
Pick over beans, discarding any shriveled, broken beans and foreign particles. Wash well and soak overnight in sufficient water to cover plus an additional 2 inches.
The next day, drain beans; rinse in fresh running water and drain again. Discard any beans that float to top.
Place in large pot of water. Bring to a rolling boil, then reduce heat to medium, cover, and simmer about 45 minutes.
Meanwhile, in a skillet, heat 2/3 cups olive oil and gently sauté garlic, onions, and chili peppers for 10 minutes, stirring occasionally. If you have pork, bacon, salt pork or ham (even leftovers), you can chop it up and sauté it in the oil for added flavor, but this is optional.
Add 1 cup of drained cooked black beans and mash together with the rest of the ingredients in skillet.
Add this mixture to the pot with the salt, pepper, oregano, cumin, sugar, bouillon, and bay leaves.
Cover and simmer 1 hour on medium heat. Add wine and vinegar, cover, and cook over low heat for another 30 minutes. Uncover and cook until sauce thickens as desired pr add more water if required.
Sprinkle with chopped onions and serve.
Notes: 1 cup of dried black beans yields approximately 2 1/2 cups cooked beans. If you're in a hurry, beans may be cooked in a pressure cooker for 20 minutes at 10 lbs. pressure. Check the user guide that came with your pressure cooker for specifics.
Cuban-Style Black Beans
1 lb dried black beans
4 cups water
3 garlic cloves, minced
1 medium onion, chopped
1 lb smoked ham hocks
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
1/2 teaspoon chili powder
1 tablespoon vinegar
salt and pepper, to taste
Place the black beans and the 4 cups of water in a large stockpot.
Cover and let boil for 2 minute.
Turn off the 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 (chicken stock and water) to just cover the beans. If needed add more of either liquid to cover.
Cover and simmer until the beans are tender, about 2 hours.
Take out the hocks and remove the meat from the bones and fat.
Return the meat to the pot; discard fat and bones.
Add the vinegar, salt and pepper.
Simmer long enough to heat the vinegar throught the beans.
Serve over white rice.
http://www.recipezaar.com/192717
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