| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cuban |
Cuban, Vegetables, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 14 |
oz |
Dried black beans |
| 2 |
qt |
Water |
| 1/8 |
ts |
Baking soda |
| 1/2 |
ts |
Ground oregano |
| 2 |
ts |
Ground cumin |
| 1 |
|
Green pepper; quartered |
| 1/2 |
|
Onion; finely chopped |
| 3 |
tb |
Minced garlic |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Cider vinegar |
| 1/4 |
c |
Sherry wine |
|
|
Salt; to taste |
INSTRUCTIONS
Rinse beans and discard any stones. In a large pot, soak beans overnight in
water with baking soda, oregano, cumin and green pepper. The next day, add
onion, garlic, olive oil, cider vinegar, sherry and salt to the water and
cook on medium-low heat for about 3 hours or until the beans are very
tender and liquid is reduced and somewhat thickened. Make sure liquid in
pot does not entirely boil away. To prevent beans from burning, add more
water when necessary. Recipe from Sandy Vasquez of Honduras and Miami, FL,
who got the recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy
taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown
Rd./Louisville, KY 40204. Posted by Cathy Harned. Fidonet GOURMET echo
Recipe by: Sandy Vasquez of Honduras and Miami, FL,
Posted to MC-Recipe Digest V1 #989 by The Meades <kmeade@idsonline.com> on
Jan 6, 1998
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