Cuban Black Beans 2

Cuban Black Beans 2 Recipe - Vegetarian Food from Cuba

Region / culture: Cuba | Preparation time: 10 minutes | Cooking time: 1-2 hours | Servings: 4-6 |

Vegetarian diet

Introduction

Cuban black beans are a staple in Cuban cuisine, known for their rich and hearty flavor. This recipe is a classic dish that is simple to make and packed with delicious ingredients.

History

Black beans have been a part of Cuban cuisine for centuries, brought over by African slaves during the colonial period. The combination of black beans with onions, garlic, and peppers has become a traditional dish in Cuban households.

Ingredients

1 lb (454 g) black beans, rinsed
1 large onion, chopped
1 medium-large garlic bulb - yup, the whole thing used whole
2 green peppers, chopped
3 bay leaves
0.5 cup olive oil
1 tbsp white vinegar
2 limes, cut into thin wedges

How to prepare

Place the beans in a large pot with enough water to cover them plus 2 inches. Bring the pot to a boil over high heat.
Once the water is boiling, add the onion, garlic, green peppers, bay leaves, and oil. Reduce the heat to a simmer. Cook for 1-2 hours, or until the beans are sufficiently soft. Make sure to check their tenderness.
Remove the pot from the heat and stir in the vinegar. Let it sit for 15 minutes. If you find that there is excess liquid and you prefer a thicker consistency, you can use some of it to cook the rice.
Serve the beans over brown rice.

Variations

Add diced tomatoes for a fresh twist.
Stir in some cumin and chili powder for a spicy kick.
Top with chopped cilantro for a burst of freshness.

Cooking Tips & Tricks

Make sure to rinse the black beans before cooking to remove any dirt or debris.

- Using the whole garlic bulb adds a unique flavor to the dish.

- Cooking the beans with bay leaves adds a subtle earthy flavor.

- Adding vinegar at the end of cooking helps to brighten the flavors of the dish.

Serving Suggestions

Serve the Cuban black beans over brown rice with a side of fried plantains for a complete meal.

Cooking Techniques

Simmering the beans slowly allows them to absorb all the flavors of the onions, garlic, and peppers.

Ingredient Substitutions

You can use canned black beans instead of dried beans for a quicker cooking time.

- Substitute red or yellow peppers for green peppers for a different flavor profile.

Make Ahead Tips

Cuban black beans can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Cuban black beans with a lime wedge for a pop of color.

Pairing Recommendations

Serve the Cuban black beans with a side of roasted pork or grilled chicken for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban black beans contains approximately 250 calories.

Carbohydrates

Each serving of Cuban black beans contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cuban black beans contains approximately 10 grams of fats.

Proteins

Each serving of Cuban black beans contains approximately 15 grams of proteins.

Vitamins and minerals

Cuban black beans are a good source of iron, magnesium, and folate.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Cuban black beans are a nutritious and filling dish that is high in protein and fiber.

Summary

Cuban black beans are a delicious and nutritious dish that is easy to make and full of flavor. Enjoy this classic Cuban recipe with your family and friends!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day in Havana, Cuba, and I was walking through the bustling streets, taking in all the sights and sounds of this vibrant city. I stumbled upon a small, cozy restaurant tucked away in a corner, and the delicious aroma of Cuban black beans wafted out towards me. Intrigued, I decided to step inside and try a bowl for myself.

As I sat at a table, savoring every spoonful of the rich, flavorful beans, I couldn't help but wonder about the secret behind this delicious dish. I struck up a conversation with the chef, a friendly older woman with a warm smile and a twinkle in her eye. She told me that Cuban black beans were a staple in her family for generations, and she graciously offered to share her recipe with me.

With pen and paper in hand, I eagerly wrote down every step and ingredient she mentioned, eager to recreate this taste of Cuba in my own kitchen. She explained that the key to making perfect black beans lies in the slow cooking process, allowing the flavors to meld together and develop over time.

Back home, I gathered all the ingredients I needed - black beans, onions, bell peppers, garlic, cumin, oregano, and a ham hock for that extra depth of flavor. I soaked the beans overnight, as the chef had instructed, to ensure they cooked up tender and creamy. The next day, I began the long, slow process of simmering the beans on the stove, stirring occasionally and adding more water as needed to keep them from drying out.

As the beans cooked, the aroma filled my kitchen, transporting me back to that little restaurant in Havana. I could almost hear the sounds of salsa music playing in the background and feel the warmth of the sun on my skin. It was a magical experience, bringing a piece of Cuba into my own home.

After several hours of simmering, the beans were finally ready. I ladled a generous portion into a bowl and took a bite, savoring the familiar flavors that I had come to love so much. The beans were rich and savory, with just the right amount of smokiness from the ham hock and a hint of heat from the spices.

I knew in that moment that this recipe would become a treasured favorite in my repertoire, a taste of Cuba that I could enjoy whenever I wanted. I shared the dish with my family and friends, who all raved about its deliciousness and begged me for the recipe.

Over the years, I have made these Cuban black beans countless times, each batch bringing back memories of that fateful day in Havana when I discovered the secret to their perfection. I have passed the recipe down to my children and grandchildren, who now make them with the same love and care that I do.

And so, this simple dish has become more than just a recipe to me. It is a connection to a place and a people that I hold dear in my heart, a reminder of the joys of travel and the power of food to bring us together. I will always be grateful to that kind chef in Havana for sharing her secret with me, and for giving me a taste of Cuba that I will cherish forever.