Difference between revisions of "Cuban black bean stew"
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* 1 cup [[sour cream]] (optional) | * 1 cup [[sour cream]] (optional) | ||
| − | == | + | == Procedures == |
Sort and soak beans overnight; drain and discard soak [[water]]. In a 4-quart pot, saute [[Onion]] in [[butter]] until tender but not browned. Add soaked beans, 4 cups [[water]], bouillon cube, [[Ham]] (cut into chunks), [[bay leaf|bay leaves]], [[thyme]], [[oregano]], [[salt]] and [[pepper]]. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hours. Remove 1 cup of beans from pot and mash with a [[Potato]] masher or fork. Add mashed beans back into pot and stir to thicken. Remove [[Ham]] chunks and dice. Remove [[bay leaf|bay leaves]] and red pepper, if used and discard. Add diced [[Ham]], [[green bell pepper|green pepper]] and [[rum]] to beans. Cover and simmer for 15 minutes. Serve beans over [[rice]] and top with [[sour cream]] if desired | Sort and soak beans overnight; drain and discard soak [[water]]. In a 4-quart pot, saute [[Onion]] in [[butter]] until tender but not browned. Add soaked beans, 4 cups [[water]], bouillon cube, [[Ham]] (cut into chunks), [[bay leaf|bay leaves]], [[thyme]], [[oregano]], [[salt]] and [[pepper]]. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hours. Remove 1 cup of beans from pot and mash with a [[Potato]] masher or fork. Add mashed beans back into pot and stir to thicken. Remove [[Ham]] chunks and dice. Remove [[bay leaf|bay leaves]] and red pepper, if used and discard. Add diced [[Ham]], [[green bell pepper|green pepper]] and [[rum]] to beans. Cover and simmer for 15 minutes. Serve beans over [[rice]] and top with [[sour cream]] if desired | ||
Latest revision as of 11:25, 15 July 2012
Description
Ingredients
- 1 lbs black beans, uncooked
- 1 cup Onion, chopped
- 1 tbsp butter
- 4 cup water
- bouillon cube, Beef
- 12 oz cooked lean Ham
- 2 bay leaves
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 whole dried red pepper
- 1 cup chopped bell pepper
- 1/3 cup dark rum (optional)
- 1 cup sour cream (optional)
Procedures
Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute Onion in butter until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, Ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hours. Remove 1 cup of beans from pot and mash with a Potato masher or fork. Add mashed beans back into pot and stir to thicken. Remove Ham chunks and dice. Remove bay leaves and red pepper, if used and discard. Add diced Ham, green pepper and rum to beans. Cover and simmer for 15 minutes. Serve beans over rice and top with sour cream if desired
