I love Cuban food. My black beans are in no way a “traditional” (mine are more sweet) Cuban recipe but were influenced by eating lots of Cuban food growing up in Florida.
Here’s What You Need
3 Cups of Black Beans
2 Tablespoons Olive Oil
4-5 Pieces of Bacon
1Teaspoon Kosher Salt
1/2 Teaspoon Lawry’s Seasoning
1/3 Cup Brown Sugar
1/3 Balsamic Vinegar
In a large, deep skillet over medium heat, combine and brown: bacon, olive oil, Kosher salt, Lawry’s seasoning. Turn on low so that bacon stays soft. Saute for about 3 minutes stirring occasionally. Pour in dry black beans and stir around for about a minute. Cover beans with water and simmer. Needs to cook for at least 3 hours or until all beans are soft. Make sure to keep adding water so bean don’t burn. Serve with rice (like saffron yellow rice.)
I think the key to the flavor is the Brown Sugar, Bacon and Vinegar.
MAKE SURE YOU ADD ENOUGH WATER OR THEY WILL BURN!
You will need to check often adding more water.
You can garnish with tomatoes, onions, cheese, hot sauce and/or sour cream. I usually make a shredded pork to go on top (will add this recipe soon.)
I will be getting caught up with following everyone back! Happy Tuesday!