J
John Fields
Guest
Frijos negros y arroz blanco, estilo Cubano
2 cups dried black beans
1 green bell pepper
1 large yellow onion
8-10 cloves garlic
2 bay leaves, whole
6-8 oz. fatty ham scraps or thick-cut lean bacon
1/2 stick (2oz) salted butter
Cooked white rice
Clean and wash the beans, then put them into 5-6 quarts of water in a
large pot and bring the water to a boil. Let the water boil for about
five minutes and then turn off the heat and let the pot sit for about
a half an hour.
While the beans are cooling, core the green pepper, cut it into about
1/2" square chunks and put it into the pot with the beans along with
half of the onion, the butter, the bay leaves, and about 1/4 of the
meat.
Dice the remainder of the onion into about 1/4" pieces, mince the
garlic, and put them aside.
In a saucepan, fry the meat in its own rendered grease until it's
nearly done, then add the onion and garlic, sautee them with the meat
until the onion turns translucent, then add the contents of the
saucepan (including the grease) to the beanpot.
Turn the heat to high and bring the pot to the boil again, then reduce
the heat enough to get a slow boil, cover the pot, and let cook for
about 1/2 hour, stirring frequently.
After about 1/2 hour, reduce the heat to get a fast simmer, crack the
lid to let the steam escape, and stir occasionally until reduced to
about 1/3 of its original volume, then turn off the fire; it's done.
Take the bay leaves out and serve warm to hot over a mound of
just-cooked white rice.
Serves one...
--
John Fields
2 cups dried black beans
1 green bell pepper
1 large yellow onion
8-10 cloves garlic
2 bay leaves, whole
6-8 oz. fatty ham scraps or thick-cut lean bacon
1/2 stick (2oz) salted butter
Cooked white rice
Clean and wash the beans, then put them into 5-6 quarts of water in a
large pot and bring the water to a boil. Let the water boil for about
five minutes and then turn off the heat and let the pot sit for about
a half an hour.
While the beans are cooling, core the green pepper, cut it into about
1/2" square chunks and put it into the pot with the beans along with
half of the onion, the butter, the bay leaves, and about 1/4 of the
meat.
Dice the remainder of the onion into about 1/4" pieces, mince the
garlic, and put them aside.
In a saucepan, fry the meat in its own rendered grease until it's
nearly done, then add the onion and garlic, sautee them with the meat
until the onion turns translucent, then add the contents of the
saucepan (including the grease) to the beanpot.
Turn the heat to high and bring the pot to the boil again, then reduce
the heat enough to get a slow boil, cover the pot, and let cook for
about 1/2 hour, stirring frequently.
After about 1/2 hour, reduce the heat to get a fast simmer, crack the
lid to let the steam escape, and stir occasionally until reduced to
about 1/3 of its original volume, then turn off the fire; it's done.
Take the bay leaves out and serve warm to hot over a mound of
just-cooked white rice.
Serves one...
--
John Fields