Mima's Easy Cuban Style Black Beans
Oct. 22, 2009 9:37 am
Updated: Nov. 4, 2009 12:00 pm
"My Cuban grandmother, Mima, used to spend all day on Sunday making black beans from scratch. In fact, one of the first jobs I remember in the kitchen was helping her sort the dry beans to remove rocks and the discolered ones. Her recipe is, in my opinion, superior to almost all others I have tried--even in some of the best Cuban Restaurants in Tampa or Miami. Her secret was a type if miripoix known as "sofrito criollo"* and the tangyness of Red Wine Vinegar. I have modified her recipe for use with canned black beans so that this true Cuban comfort food can be enjoyed all of the time."
*Sofrito Criollo is used in many traditional Cuban dishes and you will see it a lot if you follow my recipes.
Serves 10 (Can be cut in half for smaller serving.)
1 medium onion (diced)
1 medium green bell pepper (diced)
4 cloves garlic (smashed and diced fine)
4 tblspn olive oil
2 cans black beans (15.5 oz)**
1/4 cup red wine vinegar
1 tspn ground cumin
4 bay leaves (cracked)
1/2 tspn ground black pepper
1/2 tspn salt
1 small yellow onion (diced and reserved for garnish)
Hot sauce (Tobasco)
3 cups steamed rice
**I prefer Progresso or Bush's
1) Begin cooking steamed rice (I use a rice cooker).
2) Begin heating beans, vinegar, cumin, bay leaves, salt and pepper in sauce pan.
3) In separate pan, sautee onion, bell pepper and garlic in olive oil until transparent. Add to beans when done.
4) Simmer beans covered on low heat for 20 minutes while stirring occasionally.
5) Serve over steamed rice. Sprinkle with raw onion and hot sauce.
Note: Goes well with garlic rubbed roast pork, green salad (italian style) and crusty french bread.