Authentic Cuban Black Beans Recipe Breakdown that will make you an expert! скачать в хорошем качестве

Authentic Cuban Black Beans Recipe Breakdown that will make you an expert!

Cuban Black Beans are a staple. There is not a meal we can remember that didn’t have black beans on the table. There is a reason for it of course. As with most Cuban food, it is made with humble ingredients. The sofrito made from the onions, peppers and garlic are the base for the beans, which are cooked and braised until all the flavors have married together so beautifully. It’s interesting to note, that not all Cuban families make their beans the same way. Every Cuban household has their own special way of preparing beans. It’s rare to find Cuban Black Bean Recipes that are identical. Each house has its own special spin. Ingredients 16 oz bag dried black, rinsed, drained and soaked overnight, then boiled in unsalted water for 2 hours until softened as listed above OR 3 cans of Black Beans (we prefer Kirby) 3 bell peppers (I like to use one red, one yellow, one orange, and one poblano), finely chopped If you like spicy: a serrano or habanero pepper sliced in half (seeds removed and not chopped) 1/4 teaspoon of red chili flakes 2 bay leaves 2 Med onions, finely chopped 12 garlic cloves, finely chopped 1/4 cup apple cider vinegar, plus 1 tablespoon for the end 1/4 cup sugar, plus 1 tablespoon for the end (I like using half granulated and half brown if you have) 1/2 – 3/4 cup extra Virgin olive oil (split) 1/2 teaspoon of cumin ¼ teaspoon of dried oregano Salt and pepper Hot sauce, optional Directions As the beans cook, it’s a good time to make your sofrito. You will know your beans are done when they hold together but are creamy on the inside. Just set them aside until the sofrito is done. In a large pot add the onions, ½ teaspoon salt and pepper, cumin, oregano, chili flakes, bay leaves, ¼ cup of the oil. Cook for 10 minutes on medium until starting to soften. Then add the serrano and bell peppers and cook another 7 minutes until they begin to soften. Clear the vegetables to one side of the pot, add the garlic with a few tablespoons of oil to make sure it sautees and doesn’t steam in the onions. Add 2 cups of bean liquid to the sofrito on high heat. Add the vinegar, sugar, another ¼ cup of olive oil, ½ teaspoon of salt and cook together with the liquid for 15-20 minutes. Add the beans to the pot. Bring them to a boil for a good 5-10 minutes on medium high heat. Then simmer it down to medium low and let it cook together for at least 30 minutes up to an hour so the beans absorb all the flavor in the liquid. Taste for salt and pepper. (since you are using fresh beans they will take on more salt than canned). If the beans have absorbed too much liquid and are too thick, add 1-2 cups more of water until your desired consistency When ready to serve I like to add 1 tablespoon of each the oil, vinegar and the sugar with some dashes of hot sauce. It helps all the flavors stand out. Find this recipe and so much more at abuelascounter.com