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Yesterday was a busy day, so I headed to the freezer to find something for dinner. We ended up with Cuban black beans, sausage, rice and crusty rolls. I thawed the beans in the micro. Cooked several links of turkey sausage in the oven. Served the beans and sliced sausage over a bowl of rice.
* Exported from MasterCook *
Cuban Black Beans
Recipe By : Hot & Spicy Caribbean
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 pound dry black beans
9 cups water
2 bay leaves
1 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 cup chopped onion
2 tablespoons chopped garlic
1 cup Cubanelle or green bell pepper -- seeded and chopped
1 cup red bell pepper -- seeded and chopped
10 rocotillo chiles, stems removed seeded and
chopped or sub. 1 hababero chile and 5
yellow wax hot chiles*
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup white vinegar
freshly chopped parsley
Inspect the beans, removing all stones and other foreign particles along with broken or discolored beans. Wash the beans thoroughly in cold water.
Bring 3 cups of water to a boil, add the beans, bring to a boil again, and boil uncovered for 3 min. Turn the heat off and let sit partially covered for 1 hour.
After the hour of standing, add 6 cups of water, bay leaves, cumin, oregano, thyme, salt and pepper, sugar, onion, garlic, and the chopped green and red peppers and chiles. Bring to a boil again, lower the heat, and simmer for about 2 hours. Add the rocotillos and simmer for another 1/2 hour or until done.
Add sherry, olive oil, and vinegar, and sprinkle parsley over each serving. Finely chopped raw onion may also be sprinkled over each serving. When serving with rice, use only white rice, never yellow.
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NOTES : *for those who like milder flavors, use a jalapeno or two, or to your heat tolerance.
Tonight it will be leftovers!
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