Cuban Black Bean Stew Recipe

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Cuban Black Bean Stew Ingredients

1 lb black beans, uncooked
1 cup onion, chopped
1 tbsp butter
4 cup water
1 bouillon cube, beef
12 oz cooked lean ham
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp salt
1 whole dried red pepper
1 cup chopped bell pepper
1/3 cup dark rum (optional)
1 cup sour cream (optional)

A Recipe for
Cuban Black Bean Stew

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This is a recipe for Cuban Black Bean Stew from the recipe cookbook of Recipes-to-go (Bean)

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Cuban Black Bean Stew

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Cuban Black Bean Stew Directions

Sort and soak beans overnight; drain and discard soak water. In a
4-quart pot, saute onion in butter until tender but not browned. Add
soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay
leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce
heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours.
Remove 1 cup of beans from pot and mash with a potato masher or fork.
Add mashed beans back into pot and stir to thicken. Remove ham
chunks and dice. Remove bay leaves and red pepper, if used and
discard. Add diced ham, green pepper and rum to beans. Cover and
simmer for 15 minutes. Serve beans over rice and top with sour cream
if desired.

Serves: 4

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Cuban Black Bean Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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