Beans are considered a staple of Cuban cuisine; however, black beans are considered the most commonly consumed beans by Cubans. The truth is that Cuban cuisine is very varied, with influences from many countries and regions of the world. Even within the island; cuisine is very regional, for example: in the eastern part of Cuba (Oriente), where I am from, red beans (frijoles colorados) are more popularly consumed than black beans. It is very difficult for me to say which of the two is my favorite, I think my preference is split right down the middle.
Many other types of beans are consumed throughout the island, for example, Fabada Asturiana" or Asturian Bean and Sausage Casserole is a typical and very traditional dish from Asturias, made with white beans, sausage, ham, meat and tomatoes. Split peas (Chicharos), lentils (lentejas) and chick peas (Garbanzos) are some other popular beans widely consumed by Cubans. Here in the states we have been spoiled by canned beans ready to eat, but there is nothing like home made beans, so a few friends that have succumbed to the cans have asked me to post my recipe for making my red beans. There are many ingredients that can be used and substituted so I will give you all the options.
Ingredients
1 lb of dry red beans (there are many brands to chose from)
1/2 of a medium size green bell pepper
2 culantro leaves
1/4 cup of chopped cilantro ( not typically used but I really like cilantro)
1/4 cup chopped onions (any type you like, I use red or yellow)
2 cloves of garlic
2 bay leaves
1 tbsp of Sazon Completa (mixture of spices, if not available in your area, substitute with black pepper, oregano, rosemary and thyme)
1/4 cup of Mojo criollo (spanish marinade)
1, 7oz small can of tomato sauce or paste
1tsp of sugar
1 medium size green plantain (pealed and sliced in 1/2 inch slices)
1 cup of cubed potatoes (any type you prefer)
Salt to your taste
One important ingredient in beans, specially red, is pork. You can use any of the following or a combination, but one ingredient that MUST always be added is Chorizo (Spanish sausage)
 |
| Ham Hock |
1 smoked ham hock
1/2 cup of salt port (tocino de cocinar)
1 small chorizo, sliced
Directions
Place the dry beans in a pressure cooker with about 4 cups of water(or enough water to cover the ham hock), and the ham hock (if you chose to use that). Seal the pot and cook on high for 20 to 25 minutes. Open and check to make sure the beans are tender but not overcooked or they will disintegrate.
 |
| Salt Pork |
In a separate pot of pan, I use cast aluminum pots (caldero), you are going to make the sofrito or base seasoning.
 |
| Chorizo Español |
Add two table spoons of cooking oil ( i use canola oil, but any oil will do). Once the oil is hot add the sliced salt pork and chorizo and saute on high for about 5 minutes, to allow some of the fat to be released (don't throw the fat out). After the pork is cooked add the onions, green pepper, chopped cilantro garlic, sazon completa, mojo criollo and tomato sauce or paste ( if you use paste, dilute with a bit of water).
Cook for 5 to 8 minutes and then set aside. When the beans and the ham hock are cooked, lower the heat to medium. Immediately add the teaspoon of sugar. Beans tend to have a bitter after taste so the sugar quickly remedies that. Add the sofrito (base seasoning, cubbed potatoes and sliced green plantains to the beans. Add water if necessary, and salt to your taste. Cook on medium for about 20 t0 25 minutes or until the plantains and potatoes are tender. Check for water evaporation. Serve with rice and other sides or eat a hearty bowl of these delicious beans alone, either way I am sure you will enjoy them.
Season the meat with the spanish marinade, seasoning mix, and add the chopped cilantro. Let sit for 30 minutes to 1 hour. Make white rice and set aside. Cut the top of the bell peppers but do not discard. Remove the seeds and the heart of the pepper with a knife of kitchen sheers. Once the meat is well marinated and seasoned, heat 1 to 2 tbsp of olive oil or the oil of your choice in a deep pan. Sautee the beef until thoroughly cooked. You can add olives capers and raisins if you wish so. Once the meat is cooked, add 4 ounces of tomato sauce and the dry cooking wine and salt to your taste. If it is too dry add 1/4 cup of water Lower the heat to medium and simmer for 10 to 12 minutes. In a pot large enough to fit all 4 peppers, heat some olive oil, add 1/4 of chopped onions and a bit of chopped garlic sautee until fragrant and then add the rest of the tomato sauce. Remove from the heat and set aside. Fill the bottom half of all the peppers with white rice and the top half with ground beef. Place the top back on the peppers and introduce them in the pot with the sauce, then add sufficient water to reach about half way up the peppers. Place on the stove on medium-low heat, cover the pot and simmer for 20 minutes. Before serving top with the cheese of your choice place in the oven until the cheese is melted and serve hot!
I haven't made these in a very long time, probably because they are not the healthiest or lowest in calories, but they are deeeelicious!
Ingredients
1 tbsp of butter (more if desired)
Place a small amount of the mashed potatoes on one hand and flatten it by lightly tapping and spreading it on the palm of your hand. With a teaspoon scoop an adequate amount of ground beef (or cheese) and place in the center. Take some more of the mashed potatoes and place on top of the ground beef and then work it into a ball.Take two bowls, on one place a generous amount of cracker meal (or bread crumbs) and on the other one crack open two eggs and beat vigorously. Once you work the stuffed mashed potatoes into a rounded shape, dip in the eggs and then cover with cracker meal (or bread crumbs) compress with both hands while making it to a rounded shape. In a deep frier, heat sufficient oil to
Saffron, Annatto or any yellow coloring for rice ( I use Goya packets with Saffron or annatto)
Mix all ingredients and knead until the dough is smooth and it bounces back when you poke it with your finger. Tear small chunks and roll in your hand in 1 1/2 inch pieces and then flatten and set aside.
On a separate pot, add a bit of cooking oil, sautee the onions, scallions, and cilantro on high for about 2 minutes. Then add the seafood mix (scallops, octopus, squid, shrimp) and sautee for a about 4 minutes, stirring often. Add the tomato sauce or paste and all the spices and 1/2 cup of water, lower heat to medium and cook 5 to 7 minutes. Remember seafood cooks very quickly.
Once this mix is well cooked, add the whole thing to the stock pot where the root vegetables have been boiling. As you add the seafood mix, stir well and then add the two cans of coconut milk.
