Xring01
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One of my daughters favorite dish’s on the planet is Cuban Black Beans.
Havana Kitchen in Temecula is the key reason.
So, I decided to learn how to do it. Today was my first attempt, and I knocked it out of the park.
26oz Can of Black Beans
1/2 Onion diced finely
1/2 Green Bell Pepper diced small
1/2 Tsp Cumin
1/2 Tsp of Oregano - or fresh Cilantro
2-3 Bay Leaves
1/2 Tsp of Black pepper
1 Tsp of Tomatoe Paste or a good squirt of ketchup
2-3 CLoves of chopped garlic
1/2 Tsp of Red Wine vinegar - optional
1/2 Tsp of brown sugar
1 Cup of Water or - 1/2 Cup of Water, and 1/2 cup of white wine
1 Chicken boullion cube
You need a Pot, and a skillet.
Saute the onions/bell peppers and chopped cilantro in the skillet, with some butter.
While thats going, pour the beans and all the seasonings and other ingrediants in the pot over medium to high heat to get that to medium boil.
Once the onions are opaque and bell peppers soft, add them to the pot..
Once at up to a medium boil, reduce temp to low, and slowly simmer about half hour minimum until done. You might want to add a bit more cumin/garlic/black pepper. But this recipe should get the job done.
Garnish with finely diced onions, and fresh chopped cilantro.
I served with some St. Louis Ribs.
Havana Kitchen in Temecula is the key reason.
So, I decided to learn how to do it. Today was my first attempt, and I knocked it out of the park.
26oz Can of Black Beans
1/2 Onion diced finely
1/2 Green Bell Pepper diced small
1/2 Tsp Cumin
1/2 Tsp of Oregano - or fresh Cilantro
2-3 Bay Leaves
1/2 Tsp of Black pepper
1 Tsp of Tomatoe Paste or a good squirt of ketchup
2-3 CLoves of chopped garlic
1/2 Tsp of Red Wine vinegar - optional
1/2 Tsp of brown sugar
1 Cup of Water or - 1/2 Cup of Water, and 1/2 cup of white wine
1 Chicken boullion cube
You need a Pot, and a skillet.
Saute the onions/bell peppers and chopped cilantro in the skillet, with some butter.
While thats going, pour the beans and all the seasonings and other ingrediants in the pot over medium to high heat to get that to medium boil.
Once the onions are opaque and bell peppers soft, add them to the pot..
Once at up to a medium boil, reduce temp to low, and slowly simmer about half hour minimum until done. You might want to add a bit more cumin/garlic/black pepper. But this recipe should get the job done.
Garnish with finely diced onions, and fresh chopped cilantro.
I served with some St. Louis Ribs.
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