Cuban Black Beans With Pork Shanks Recipes

CUBAN BLACK BEANS WITH PORK SHANKS

Steps:

• Place 1 quart Stock in pot set on high.
• Saute (stir fry) first 4 ingredients 5 minute.
• Add Garlic, saute another 6-8 min,'til Onions are translucent.
• Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well.
• Add vegetables and Ham Shanks to pot.
• Rinse beans well and add to pot.
• Top off with Stock.
• Cover reduce to low.
• Cook 8-10 hours.
• Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot.
• Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.

CUBAN BLACK BEANS I

Steps:

• In a large bowl, soak beans in water to cover overnight.
• Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
• Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.

CUBAN BLACK BEANS

Steps:

• Wash beans.
• In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
• **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
• Cook until soft about 45 minutes.
• Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
• Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
• Add dry seasonings to the pot.
• Cover and boil 1 hour.
• Add vinegar and wine.
• Cover and simmer 1 hour.
• If broth is too watery, uncover and cook until it thickens.
• Just before serving stir in the olive oil.

CUBAN BLACK BEANS

Steps:

• RINSE and soak the beans according to the package directions.
• HEAT the oil in a large skillet over medium-high heat. Add the onion and celery and cook until tender, about 10 minutes. Stir in the garlic and cook for an additional 2 minutes.
• DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally, and add water as necessary.
• STIR in the sherry and season with salt to taste.

CUBAN BLACK BEANS

Steps:

• In a skillet, heat garlic and oil over moderate heat until garlic is fragrant.
• Stir in onion, bell pepper, carrot and jalapeno.
• Cook mixture, stirring occasionally, until vegetables are softened.
• Stir in beans, coriander, lime juice, and salt and pepper to taste and cook, stirring till heated through.
• Keep warm till serving time.