Cuban Style Black Beans Recipe
Ingredients
| 1 Lb. Black Dried Kidney Beans | ||
| Water | 4 Cup (16 tbs) | |
| Salt pork | 1/3 Pound, diced | |
| Garlic | 3 Clove (5gm), mashed | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Medium, chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Honey | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1/4 Cup (16 tbs) | |
| Paprika | 2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooked rice | 3 Cup (16 tbs) | |
| Limes | ||
| Green Onions, chopped | ||
Directions
Rinse and sort black beans.
In a Dutch oven, combine beans and water.
Bring to boiling and boil for 2 minutes.
Remove from heat, cover and let stand 1 hour.
Without draining beans, add remaining ingredients, stirring to blend.
Cover and simmer for about 3 hours, or until tender, adding more water if needed to keep the beans moist.
Add salt to taste.
To serve, spoon over hot rice, top with green onions and a squeeze of lime.
Mix beans and rice as eaten
In a Dutch oven, combine beans and water.
Bring to boiling and boil for 2 minutes.
Remove from heat, cover and let stand 1 hour.
Without draining beans, add remaining ingredients, stirring to blend.
Cover and simmer for about 3 hours, or until tender, adding more water if needed to keep the beans moist.
Add salt to taste.
To serve, spoon over hot rice, top with green onions and a squeeze of lime.
Mix beans and rice as eaten
Chef
