Spicy Cuban Black Beans and Rice
- 1 14 oz package of dried black beans
- 1 ham hock (you may substitute smoked turkey parts)
- 4 cups chicken stock
- 1 small head of garlic chopped(not clove but whole head)
- 1 small onion diced
- 1 half of 1 green pepper chopped
- 1 half of 1 red pepper chopped
- 1 tbs oregano
- 1 tbs cumin
- 2 whole bay leaves
- 1 small bunch of cilantro chopped
- 1 whole habanero pepper (left whole)
- 2 tbs cider vinegar
- 1/4 cup dry sherry
- kosher salt and cracked black pepper to taste
This is the classic Cuban comfort food, the base on which the rich flavors of Cuban cuisine is built. Take you time with these beans and add salt during the last 1/2 hour of cooking. This recipe may be doubled or tripled for a larger crowd.
- Soak beans overnight covered in water.
- Pour off 1/2 of soaking liquid.
- Place beans in large sauce pan with ham hock and cover with 2 cups of chicken stock
- Add garlic, onions, cumin, bay leaves and oregano and cook for 1 and 1/2 hours over medium heat adding more chicken stock as necessary (make sure beans are always covered cooking in liquid).
- After 1 and 1/2 hours of cooking add green and red peppers, whole habanero, cider vinegar, and sherry wine.
- In last half hour of cooking add kosher salt and pepper to taste.
- Place 1/4 cup of olive in in sauce pan.
- Add 1 cup of rice and saute till oil is absorbed and slightly toasty
- Stir, then add 2 cups of water.
- Bring to a boil uncovered. Once boiling stir rice.
- Reduce heat to low and cover.
- Leave covered for 20 minutes. Then turn off heat.
- Uncover and flake rice with a fork.