Cuban Black Beans
By Beverly Hicks Burch
Daddy was a mechanical engineer/Project Manager. For years he worked for an international firm called Rust Engineering. Rust had a monthly newsletter for their employees and of course there was usually a recipe shared somewhere within each edition. A long time ago…a very long time ago (like when I was in middle school) there was one recipe that has become a “Bev Classic”.
And, that was Cuban Black Beans. The recipe was authentic. The gal that shared it was from Cuban heritage and it was a recipe that had been used in her family for years.
Mom made it a time or two, but it was the kind of thing I knew I would make over and over for the rest of my life. There have been a few people that would probably have sold me their birthright for a bowl of my Cuban Black Beans.
Over the years I have fine tuned it and I ramp it up a tad by serving yellow rice with it. Oh man, my mouth is watering just thinking about it…I portend a pot in the near future…
Cuban Black Beans
1 pound dried black beans
10 cups water
2 bay leaves
2 tablespoons sugar
3 – 4 boneless pork loin chops
2 large onions
2 large green bell peppers
5 cloves of garlic, minced
4 teaspoons salt
½ teaspoon pepper
2 – 4 fresh lemons
2 tablespoons vinegar
2 tablespoons sherry
2/3 cup olive oil, divided
2 large jars (or 4 small) chopped pimentos, juice included
The night before:
1. Wash and clean the beans and soak in 10 cups of water in a large stockpot.
2. Cube the pork loin. Juice the lemons and make sure the pork in covered with lemon juice. Add ½ teaspoon each oregano, garlic powder and onion powder and mix well. Marinate overnight.
The next day:
1. Drain beans and rinse. Add beans back to the pot and add 10 cups of fresh water (or for a richer stock you could use low sodium chicken broth).
2. Next add 1 onion, chopped; 1 bell pepper cored and cut into thick pieces; 3 cloves of garlic, minced; ½ of the pork chop mixture; the 2 jars of pimentos including the juice and 2 bay leaves. Start cooking on high at first, then reduce heat and medium and cook for an hour or until the beans begin to soften.
3. Add salt, pepper, sugar, and ½ teaspoon each oregano, garlic powder and onion powder. Continue cooking for another half hour.
4. Add vinegar, sherry and 2 tablespoons of the olive oil and continue cooking for at least another half hour. Beans should start to think and continue to soften.
5. In the meantime mince the remaining onion, bell pepper and 2 cloves of garlic and the remaining pork chop mixture. Sautee in the remaining olive oil until the vegetables soften and the pork chop is no longer pink.
6. Pour into the black bean mixture and continue cooking until the beans are thickened and soft.
7. Serve over yellow rice.
© 2011 Beverly Hicks Burch All Rights Reserved.