Cuban black beans is a versatile side dish that goes well with almost any Latin American entree. Cuban black beans, combined with rice, provides all of the necessary amino acids that the body needs in order to produce protein. It is extremely economical and its popularity is unmatched throughout Central and South America.The first time that I tried this style of beans with rice was at a restaurant called Pipos in Tampa, Florida. Tampa, with its large Cuban population has some of the best Cuban restaurants in the United States and Pipo's is no exception.
Cuban black beans is a great side dish for almost any meal. Definitely try them with rice, Carnitas or Ropas Vieja and fresh fruit and create an authentic Cuban meal.
Ingredients:
2 tbsp extra virgin olive oil
2 Serrano peppers, diced and seeded
1 large yellow onion, diced
3 green onions, diced
1/4 pound bacon, diced
4 cloves of garlic, diced
1 handful of chopped cilantro, stems removed
1/2 tspn ground cumin
1/2 tspn dried oregano
1 bay leaf
2 cans of black beans, drained
1/4 cup dry white wine
1/2 tspn sugar
2 cups chicken stock
salt and pepper to taste
Preparation:
- Heat oil in a large pot over medium heat.
- Add bacon and cook until just crisp. Remove and set aside.
- Drain off 1/2 of the bacon fat and discard.
- Add the Serrano peppers, onion, green onions, garlic cilantro, cumin, oregano, and bay leaf.
- Cook for about 5 minutes until onions start to change color and are translucent.
- Stir in beans and wine and bring to a boil over medium-high heat.
- Stir in sugar and chicken stock.
- Reduce heat back to medium for 5 minutes.
- Simmer on low heat until ready to serve.
- Remove bay leaf.
- Season with salt and pepper.
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