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Stephanie's Cuban Black Beans




Source of Recipe


Our friend Stephanie






Recipe Introduction


Stephanie says "There's the hard way or the easy way. The easy way tastes just as good as the hard way. The hard way is to prepare as much dried back beans as you want, rinse, boil, etc...set aside. Or the easy way...3 or 4 cans of Bush's black beans, do not drain." I've had this - she's right. Don't bother with the hard way!!!





List of Ingredients



• Black beans
  
• 1 can chopped green chiles
  
• 1 medium yellow onion, chopped
  
• 1/2 c. chopped jalepenos
  
• 1 T. cumin (or to taste)
  
• salt (to taste)
  
• pepper (to taste)
  
• 1 T. chopped garlic
  
• apprx. 2 - 3 T. bacon grease
  
• 1 Knorr beef bouillon cube
  
• splash of olive oil
  
• fresh cilantro
  
• sour cream
  






Instructions



1. Using a heavy dutch oven over medium-high heat, place bacon grease in pan and heat. Toss in onions and saute until they start to go translucent. Add garlic, chiles, jalapenos and spices and saute until garlic has mellowed. Add beans, bouillon cube and enough water to just cover the top of the beans. Add olive oil. Cook at least 4 hours or more if you have the time. Stir occasionally, add dash of water if it gets too thick. You want to have enough liquid to make a 'sauce' to mix with the rice when its served.
   






Final Comments


Serve this with rice and Stephanie's Cuban Pork. To plate up - rice on plate, pork, potatoes and carrots on the side, ladle beans on top. Garish with fresh cilantro, if you like and pass the sour cream.