Wednesday, April 6, 2011

Cuban Black Beans

It's festive Cuban food for the rest of the month! First up is a simple recipe were I upgrade canned black beans, and next is a Cuban Salad. Then I show you how to bake a succulent Cuban Roast Pork, followed by sweet Fried Plantains and Tostones (from green plantains). And I finish up the the month with a classic pressed Cuban Sandwich.


I first tried Cuban food at the venerable Versailles Restaurant on Venice Blvd. I love the place for its Roast Chicken and Roast Pork. I think everyone in L.A. has eaten there at least once. And the price is right, just $11.99 for dinner, which includes black beans, white rice, fried plantains with a basket of delicious Cuban bread.

Now, the bedrock to any Cuban dining experience is black beans and white rice. White rice is simple enough - I have no special technique - just follow package directions. But I do have a few tricks to up the flavor profile for canned black beans (or any canned beans you may favor).


All you have to do is saute a little onion, bell pepper, garlic and sprinkle in some oregano. Mix it into a small pot of  black beans and cook for 10 - 15 minutes. It's so simple, but makes a lot of difference.


When I roast a hunk of pork, I'll put on a pot of black beans made from scratch, since they are both slow cooking (go to the end of this post to read that recipe.) But most of the time I go with convenience and just use pre-cooked black beans.

So next time you get a cheap can of beans, try out my delicious veggie additions for extra flavor to make boring canned beans into something savory.  And be sure to check back for more Cubano recipes!

Ingredients
1 can of black beans
1/4 small onion
1/4 of a bell pepper - any color.
1 teaspoon of chopped garlic - fresh or from a jar.
1 tablespoon of oil - vegetable or olive oil.
Pinch of oregano - fresh or dried (optional).
Pinch of pepper - canned beans have enough salt for my taste.

Directions
In a pot over medium heat, add oil and saute onion and bell pepper until soft, about 5 - 10 minutes. Next add chopped garlic and cook a couple of minutes. Finally, add can of black beans. Turn up heat until beans start boiling, then reduce. Cook on low heat, uncovered, for   10-15 minutes, stirring occasionally. Sauce will reduce and thicken.

Cuban beans are typically served with white rice. This recipe also works well with canned red, white, and pinto beans, and with black- eyed peas.

*For fresh-made, follow directions on a package of dried beans. Once black beans start cooking - in another pan, saute a whole chopped onion and bell pepper for 5- 10 minutes until soft. Add a tablespoon of garlic during the last two minutes of cooking.

I like to cook veggies with a couple of bacon slices (of course, if you want to keep it vegetarian, leave it out).  Once the beans are cooking, you can add the sauteed veggies, including grease, to the pot at any point. Salt and pepper to taste, and finally, sprinkle in a teaspoon of dried or fresh oregano and a whole bay leaf.

For more flavor, you can substitute an equal amount of chicken or vegetable stock for a portion of the water when cooking beans.  About halfway through cooking, I uncover the pot so liquid cooks down by half. Check on the beans a few times to make sure water doesn't totally cook out.

2 comments:

Shay said...

I love this recipe! It's easy, low cost, and delicious. Can't wait to try out the rest of your Cuban-inspired dishes!

Billy Vasquez said...

hi Shay, do check back, I have some delish recipes on the way ;-P

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