Cuban Black Beans
This is one of my favorite recipes that I have been making for a long time. I have served this for company many times and it always gets rave reviews. It is exceptional with fresh squeezed lime juice.
Serves: 6 to 8
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes (includes 2 ½ hours baking time) This recipe is adapted slightly from America’s Test Kitchen Family Cookbook
Serve these beans with plain white rice, sour cream, hot sauce, lime wedges and chopped tomatoes.
2 ounces bacon (2 slices), chopped fine
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1 teaspoon cumin
6 garlic cloves minced
2 teaspoons minced fresh oregano or ¾ teaspoon dried
6 cups water
1 pound dried black beans (2 cups), picked over and rinsed
2 bay leaves
¼ teaspoon red pepper flakes
1/8 teaspoon baking soda
½ pound chorizo sausage, quartered lengthwise and sliced ½ inch thick (you can also remove the casing and crumble it or use smoked sausage)
¼ cup minced fresh cilantro, optional (I omit the cilantro b/c we don't like it)
To Make Ahead
After cooking, the beans can be cooled to room temperature and refrigerated, wrapped tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.
From the America’s Test Kitchen Family Cookbook Copyright © 2006. Published by America’s Test Kitchen. All Rights Reserved.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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