Cuban Style Black Beans - Chef Remy Cooks!

This is a Cuban style black bean side dish that is served with white rice. You need to soak beans overnight. If you cannot wait to soak black beans overnight, then, add them to boiling water and boil for just 5 minutes. Take them off the heat, cover, let stand for an hour. Then cook in the same water. You will need to rinse black beans in any event. Look for little stones or broken beans. Soak them in a large container that will have lots of water over the beans. This is because they will absorb three or four times their volume. Discard the water after they have soaked at least 8 to 10 hours or overnight. You may notice that I have created three videos for black beans: This video is for just black beans that you may want to serve with rice. The second video describes black bean soup. The third video is to cook black beans and rice together in the same pot. The main difference between this video and the soup video is that the beans are cooked in broth instead of water. And finally, if you want to make black beans together with rice (called MORROS in Spanish), you simply use more water to cook the beans, then use some of that "black-stained" water to cook the rice before joining them together. This causes the rice to be stained a dark grey color. Cumin is the dominant taste ingredient that makes Cuban Black Beans taste like Cuban food. Without it, the beans are simply black beans. Salt pork is always used but I used bacon in this video. My bad!
INGREDIENTS:
1 pound black beans, washed, soaked 1 small onion, diced
3 cloves garlic, minced 3 slices bacon, cooked crisp, chopped
1 small green bell pepper, chopped 2 bay leaves
1 Tbsp. ground cumin powder 4 cups water
1 tsp salt ½ tsp black ground pepper
METHOD: Rinse and soak beans overnight. Discard water. Fry bacon, or preferably salt pork, until very crisp then chop, set aside. Sauté garlic, onions, and bell pepper in bacon drippings until almost browned. Add beans, bacon, water, cumin, and bring to a boil. Reduce heat to very low, simmer covered for two hours until beans are soft. Stir occasionally. Add water if needed. Adjust seasoning. Serve with chopped onion and parsley along side of rice.

Category:

Howto & Style

Tags:

• black beans
• beans
• Cuban
• Spanish
• chef remy
• morros
• congris
• frijoles
• negros
• eunapio050
• foodie

[ChefRemyM]

Su comentario me interesa. Soy feliz en saber que mi trabajo vale la pena.Gracias, Chef Remy C=:-)

[ChefRemyM]

Good idea! I do need to show pressure cookers in action. Might as well start with black beans. Thanks, Chef Remy C=:-)

[Francheska7778]

Sir you are great... Thank you for all this videos ;)

[Saintshish]

I cooked black beans today using directions from this video. It was very good, thanks!

[coolcookingmama]

I have been making black beans with white rice for years and although it tasted good I could never get that authentic taste that the Cubans do. Thank you so much for the receipe, it was the cumin that I have been missing. I can not wait to try this out.

[papiless]

im obsessed with this video

[gothickchik13]

why dont u just use a pressure cooker? im cuban and thats what i do :)

[Pienvde]

Thank you!