Cuban Black Beans

Tip:  Read directions completely before preparing.

Ingredients:

1 teaspoon olive oil

1/2 cup salt pork, cubed 1/4" - 1/2" pieces

1 (15-ounce) cans black beans, undrained

1 cup onion, chopped

1 garlic clove

1/4 teaspoon black peppercorns

1/4 teaspoon dried Mexican oregano

1/4 teaspoon comino seeds (cumin)

1/2 cup cilantro, chopped

1 Roma tomato, chopped

1 heaping teaspoon capers, non-pareil

1 teaspoon white vinegar

1 cup water

Directions:

Add olive oil to a heavy bottomed skillet and heat over medium high.  Add salt pork and fry until crispy.

While the salt pork is frying, in a molcajete (mortar and pestle) add garlic, comino, oregano, and peppercorns and grind into a paste.

Add 1 cup of water and stir to loosen all the spices and set aside.

Once the salt pork is fried, add onion, and saute until tender.

Add beans, capers, tomatoes, cilantro, vinegar and molcajete ground mixture, stir, than bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Serve over white rice!  Enjoy!

Tip:  Black beans, white rice and Ropa Vieja, a Cuban style shredded beef, are a great combination!

Mexican Refried Beans

Tip: Read directions completely before preparing.

Ingredients:

(For Preparing Pinto Beans)

1 pound dried pinto beans
2 1/2 teaspoons salt
3 garlic cloves, chopped
1 small yellow onion, chopped

1/4 cup bacon drippings

(For Preparing Refried Beans)

3 cups cooked pinto beans

12 oz Hickory Smoked bacon, chopped

1/4 teaspoon fresh ground comino (cumin)

1/4 cup onion, finely chopped

1/8 teaspoon fresh ground pepper

2 cloves garlic, finely minced

1/2 teaspoon salt

1 cup water

Directions:

(For Preparing Beans)
Pick over beans to remove any bad beans, sediment, or small stones, that may be present. Wash the beans and place then in a large bowl and cover with water.  Let the beans soak at least six hours. Pour beans into colander and rinse thoroughly.

In a heavy pot add the beans, and salt. Add enough cold water to cover the beans.

The water should be at least twice as deep as the beans and heat to boiling. Lower heat to medium and cover, then let simmer for 2 hours or until beans are soft, adding additional water when necessary to keep water slightly above the beans during cooking.

Add the bacon drippings, chopped garlic, and chopped onion and cook for 45 more minutes, stirring occasionally.  Set aside.

(For Preparing Refried Beans)

In a large saute pan, over medium high heat, add 12 oz. of bacon and fry.

Remove the bacon and set aside.

Add the onions and saute them for about 3 minutes, then add the comino, pepper, and salt and cook another minute.

Add the 3 cups of beans and let fry, without stirring for about 3 minutes. Stir the beans and let fry another 2 minutes.

Lower heat to medium low and add the one cup of water and stir, then mash the beans with a potato masher.  Simmer and stir another 2 minutes.  Add extra salt, if needed, to taste.  Enjoy!

Tip: Did you know that in English, "re-" before a word means to do something over again, like in reorder or redo, but in Spanish, it means "well" or "very," so "refritos" actually means well fried and not twice fried like the name in English would suggest.

Pink Beans and Rice (Arroz con Habuichuelas)

Pink Beans and Rice ( Arroz con Habuichuelas )

Pink Beans Recipe
Ingredients:
6 oz bacon
1/2 medium white onion
1 can of Goya Pink Beans
1 tablespoon Achoite Oil
1 tablespoon chopped Goya Spanish stuffed olives
1 teaspoon Goya capers
1 tablespoon Goya Recaito seasoing
2 cups water
1/4 teaspoon salt or more to your taste, remember that the Achoite oil already has salt and the coloring for the beans.

Directions:
In a heavy 2 1/2 quart pot, cut the bacon in pieces and fry , and then drain all the bacon fat once the bacon is nice and crispy.
Chop the onions in large pieces, and add onion, sauté for 3 minutes until slightly softened.
Drain and rinse the beans
Add the beans, olives, capers, Achoite Oil, Recaito seasoning and water.
Bring to a boil, then lower heat and slow simmer for 25 minutes.

Tip: What is Recaito?
Goya Recaito, is a unique cilantro-based seasoning. Goya sautés cilantro, green pepper, onion and garlic in olive oil to create this rich, thick base that enhances the flavor of your beans, rice, soups and stews. If you cannot find Goya products in your store, you can order them from My Amazon store under the foods category.

White Rice Recipe
Ingredients:
4 oz salt pork, diced
2 cups rice, extra long grain
2 1/2 cups of water
Salt to taste 

Directions:
Wash rice under cold running water and drain.
Heat heavy bottomed pot brown the diced salt pork.
Stir in rice and add the water. Salt to taste but be careful not to over salt. Pork salts vary on who the producers are and how salty they are. After adding the water, stir and taste to see if it has enough.
Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4-5 minutes).
Cover tightly and simmer on low heat for 30 minutes. Turn off heat and let the rice sit for 10 minutes before serving.

The added bonus of this recipe is the “pegao” or crusted over rice that forms when grains of rice stick to the bottom of a heavy cast aluminum pot after it cooks. For many, it is the best part of this dish.

To Serve:

In a medium size bowl, add a scoop of rice, then ladle the beans around the rice. Ladle a couple of spoons of the bean liquid. See above photo. Enjoy!