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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two) Ingredients:
8 ounces dried black beans, soaked and drained |
2 cups water |
1 tablespoon olive oil |
sazon goya |
1 bay leaf |
1/2 teaspoon adobo seasoning |
1/2 small onion, diced small |
1/2 green bell pepper, diced small |
1 -2 slice bacon |
salt and black pepper (to taste) |
Directions:
1. Put beans into a pot with 2 cups cold water and bring to a boil.
2. Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
3. Bring to a low boil for about 1 hour or until water just barely covers the beans. Check beans for tenderness.
4. Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
5. When water is mostly absorbed, check beans for tenderness. They should be soft when pierced with a fork, and there should still be liquid in the pot. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
6. Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
7. Add salt and pepper to taste.
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