Peggy Lampman's Tuesday dinnerFeed: Cuban black beans and pork
Peggy Lampman | Contributor
Typically bacon or ham hocks are simmered in Cuban bean dishes, but this recipe will be the great vehicle for using up last night's leftover Mojito Pork. The sofrito will be the major seasoning in the dish.
I accompanied the beans and pork with white rice which I seasoned with turmeric - the resulting color of the rice was lovely with the black beans. Saffron would have been a great choice of seasonings as well.
Bean Soaking Time: 12- 24 hours
Active Time: 15 minutes
Simmer Time: 60-90 minutes
Yield: 4-5 cups
Cost: Approx. $7.50
1 cup dry black beans, soaked overnight
2 tablespoons chopped garlic, divided
1-2 bay leaves
1/3 cup white wine vinegar
2 tablespoons olive oil
1 cup diced onion
1 green bell pepper, seeds and membranes removed, cut into 1/4-inch dice
1 jalapeno pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oregano
1-2 cups leftover Mojito pork
2-3 tablespoons chopped cilantro plus extra sprigs for garnish
Red pepper flakes
1. Soak beans in 4 cups of water 12-24 hours.
2. Cook beans in water to cover by 1 inch. Bring to a boil, add bay leaf and 1 tablespoon garlic, reduce heat to simmer and cook until tender, 60-90 minutes. Drain beans, remove bay leaf. Transfer 1/2 cup beans to a small bowl and mash to a paste. Return smashed beans to pot and toss beans with vinegar.
3. While beans are cooking, make a sofrito by heating olive oil in a sautÃ© pan over medium heat. Add onion and green pepper and cook until just softened, about 3 minutes. Stir in remaining garlic, jalapeno, cumin, coriander, oregano and diced pork.
4. Combine beans with sofrito-pork mixture. Simmer the mixture several minutes for the flavors to combine, adding a bit of water or olive oil if it is dry. Season with kosher salt and red pepper flakes.