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Cuban-style black beans

September 24, 2006 Leave a comment Go to comments

Havana Rumba’s Cuban-style black beansCourier-Journal

1 pound dried black beans
4 cups water
3 cloves garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks,
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
Salt and pepper to taste

Place black beans and water in large stockpot. Cover, and boil 2 minutes. Turn off heat, and let stand covered for 1 hour.

Remove the lid, and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit of water. Cover and simmer until the beans are tender, about 2 hours.

Take out the hocks, and remove the meat from the bones and fat. Return the meat to the pot; discard fat and bones. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar. Serve over white rice, or mix with cooked white rice.

Makes 6 to 8 servings.

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Categories: Cuban
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