Saturday, June 25, 2011

Cuban Black Beans

It's hot. Strike that... it's HOT.

So if I can get the CrockPot out and avoid turning on the oven, great. Even greater that this batch of beans can provide several meals in a variety of guises. Black beans and rice. Pureed and topping some homemade nachos. You know the drill.

Here's the recipe. Get going.

Cuban Black Beans
Makes 6 servings (about 8 cups).

1 pound dried black beans
5 cups chicken broth
1 onion, diced
3 ribs celery, diced
2 tablespoons minced garlic
1 jalapeno chile, seeded and diced
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon ground coriander
2 strips bacon
1 tablespoon red wine vinegar
salt and pepper to taste

Soak beans according to package directions; drain and rinse.

Combine beans, onion, celery, chile, bacon and spices (reserving red wine vinegar) in a 4 to 6 quart slow cooker. Cover and cook on high for 5-6 hours or low setting for 8-9 hours. Stir in vinegar and season to taste with salt and pepper.


fmfarmgirl said...

Yum - I stumbled on to your blog looking for a pork roast recipe, which led to the Cuban Black Beans. I just put a half batch in the crock pot with a few variations. I live on a farm and have the most amazing 'bodega' as a friend calls it but had to improvise a little. I used salt pork instead of bacon, added a cube of chipotle that I found in the Hispanic Supermarket Liborio and used a half pound of beans I had soaked overnight. I am going to do the beans today and the pork roast on Tuesday as we have friends who have Tues and Wed as their 'weekend'. The chipotle is a great find - my neighbor is from Mexico and she introduced me to them. Instead of opening a whole can of chipotles I can use a cube to get almost the same flavor. They come in cilantro, garlic and onion flavors. A good thing to have on had out here. Luckily the produce stands out here are ready to get roaring so will have quick access to great veggies and some fruit.

A Guy Who Thinks Life Should Be Simply Beautiful said...

Sounds great...this is certainly a recipe open to experimentation. Will have to look for the chipotle cubes...I agree about it being a pain to open a whole can when you just need a bit. (Although I've also heard that they freeze well.)

Glad you found the blog...visit often!