Cuban Bean Stew Recipe
Ingredients
| Dried Black Beans- 1/2 cup, soaked overnight and drained | ||
| Chicken stock | 4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Celery- 1 stalk, thinly sliced | ||
| Hot Chili Peppers- 2nos, seeded and minced | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Ginger root | 1 Tablespoon, minced | |
| Low-Sodium Soy Sauce- 1 tablespoon | ||
| Garlic | 4 Clove (5gm) | |
| Dried thyme | 1 Teaspoon | |
| Bay leaf | 1 | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
MAKING
2) In a casserole dish, place the beans.
3) Add the stock, onions, celery, peppers, parsley, ginger soy sauce, garlic thyme and bay leaf.
4) Bring the mixture to a slight boil.
5) Transfer the casserole dish to the oven.
6) Bake for 2 hours or until the beans are tender.
7) Remove the discard from oven and discard the bay leaf
SERVING
8) Serve the casserole hot with fresh bread or boiled rice.
1) Preheat the oven to 375°F.
MAKING
2) In a casserole dish, place the beans.
3) Add the stock, onions, celery, peppers, parsley, ginger soy sauce, garlic thyme and bay leaf.
4) Bring the mixture to a slight boil.
5) Transfer the casserole dish to the oven.
6) Bake for 2 hours or until the beans are tender.
7) Remove the discard from oven and discard the bay leaf
SERVING
8) Serve the casserole hot with fresh bread or boiled rice.
Chef
