Recipe(tried): Cuban Recipes for Debbie.....

Hi Debbie!

It's so nice when others like your cultural grassroots foods!! Don't worry if there is no Cuban Bread to be found in your area. A good French bread will just have to do. Split the bread in half, spread mustard on one side and mayo lightly on the other side. Put a line of pickle slices down the mustard side, layer with slices of Swiss Cheese, Sweet thinly sliced ham, pork slices. Be liberal in your slices. (SOmetimes the Deli. section of your grocer will have a pork loaf and they can slice 1/2 lb. for you. This pork has already been cooked and marinated and is fragrant with the smell of mojo (oregano, garlic, lemon)In Miami, this is a true Cuban, you then butter the outside of the bread, cut in thirds and press down on a hot skillet, this is called "Pressed Cuban".

Here in Tampa, the Cuban also contains slices of salami because of the influence of the Italians in the early part of the century. Italians and Cubans inter-mingled happily and settled in Ybor City. Through the years here, lettuce and tomato slices have made it into the sandwich because Americans like it that way...but...a true Cuban sandwich does not contain salami, lettuce or tomato. I guess it's a matter of taste...I don't like it that way, tho'. Now you asked for a good recipe for Black Beans and Rice and here it is. Enjoy!!

Black Beans and Rice (Moros y Cristianos)

Black Bean Recipe

(Allow time for black beans to soak overnite)

1 14 oz. package dried black beans
2 quarts water
1/8 tsp. baking soda
1/2 tsp. ground oregano
2 tsp. cumin
1 green bell pepper, seeded and quartered
1/2 onion, finely chopped
2 tblsp. minced fresh garlic
1/4 cup pure Spanish Olive Oil (Goya brand is great)
3 tblsp. cider vinegar
1/4 cup dry white Sherry wine (vino seco)
1 tsp. salt
1 1/2 tsp. cumin
6 cups cooked white rice

Rinse the beans and discard any stones or debris. In a large pot, soak the beans overnight in water with baking soda, oregano, cumin and green pepper.

The next day cook beans in the same water on med-low heat for about 3 hours or until the beans are very tender and the liquid is reduced and somewhat thickened. Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when neccessary.

In a small pan, saute the onion and garlic in olive oil until onion is translucent and begins to brown. Add several large spoonfuls of the beans to this mixture and stir simmering a few minutes. Return the mixture of onions and beans to the large pot of beans. Mix well and add vinegar, wine, salt and remaining cumin. Cook another 20 mts. Serve over white rice. Serves 6

These black beans and rice are tradionally served on Noche Buena (Christmas Eve) with Roast Pork, Yuca con Mojo, Fried Sweet Plantains, lots of sliced cuban bread, a great big lettuce and tomatoes salad with Vinaigrette dressing and assorted spanish desserts...a real gastronomical feast!!