Ingredients
-
1
-
1
-
10
-
2/3
-
1
-
1
-
4
-
4
-
1/2
-
1/4
-
1
-
1
-
2
-
2
-
2
Directions
Cuban Black Beans,This is my Mother’s favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: “flavorful!” Cooking time doesn’t include soaking time.,I made these and undercooked the beans because I was in a rush. So while thinking how else I could serve them, I made some chicken livers and went ahead and cooked the blood when the livers were done. Added the cooked liver blood to some beans and processed them thinking maybe a soup would emerge. No soup but a very fine ‘pate’ bean dip was born that day, kind of like pate but not as fatty. If just making the beans, I would make them a day ahead and let the flavors meld overnight, they really tasted nice the day after.,I have made this recipe countless times for my Cuban husband and they are the most like his grandmothers frijoles negros that everyone goes crazy over! They are even better than my MILs! Now i need to find a Congri recipe just as good!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash Beans. |
|
2
Done
|
in a Large Pot, Soak the Beans With the First Chopped Bell Pepper in Water Until Swollen. Overnight?. |
|
3
Done
|
**it Doesn't Say So but I'd Drain It at This Point and Add New Water So the Beans Won't Be So Musical If You Know What I Mean.**. |
|
4
Done
|
Cook Until Soft About 45 Minutes. |
|
5
Done
|
Heat Oil in a Medium Pan. Add Onion, Second Bell Pepper and Garlic and Cook Until Soft. |
|
6
Done
|
Add 1 Cup of Cooked Beans and Mash Them Well. Add Mixture to Bean Pot. |
|
7
Done
|
Add Dry Seasonings to the Pot. |
|
8
Done
|
Cover and Boil 1 Hour. |
|
9
Done
|
Add Vinegar and Wine. |
|
10
Done
|
Cover and Simmer 1 Hour. |
|
11
Done
|
If Broth Is Too Watery, Uncover and Cook Until It Thickens. |
|
12
Done
|
Just Before Serving Stir in the Olive Oil. |
