This classic Cuban Black Beans recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. Authentic Cuban black beans, either as a soup, on top of white rice, or a congri (aka, Moros y Christianos), is flavorful but never spicy.
Feel free to add fresh cilantro for that extra punch at the moment of serving.
NAGan Black Beans
- 2 cans black beans
- ½ cup crumbled bacon
- ½ cup Fauxmato Sauce ((recipe linked in notes))
- 3 tablespoons red wine vinegar
- 2 tablespoons diced fennel bulb (caramelized )
- 2 tablespoons dark brown sugar
- 2 tablespoons lard (or animal fat of choice)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoons salt (or to taste)
- 3 bay leaves
- Cotija cheese; for serving garnish
-
Rinse one can of beans and keep the liquid from the second can.
- Place the beans into a large pot, add bacon pieces, bay leaves, lard, spices, vinegar, sugar and 1 tablespoon salt.
- Add 1/4 cup water and bring to a boil.
- Cover the pot and simmer for 20 minutes or so, skimming any foam from the top.
- Taste for salt and serve with crumbled Cotija cheese on top.
Feel free to add fresh cilantro for that extra punch at the moment of serving.
If you are craving some crunch or other texture; fined diced celery, or cubed zucchini would make a great addition to replace the bell pepper that is traditional.
My Fauxmato sauce can be found here: https://www.dimpledkitchen.com/pantry-nomato-sauce/
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