Cuban Black Bean Stew
Yield
6 servingsPrep
10 minCook
120 minReady
610 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
uncooked |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
butter
|
|
| 4 | cups |
water
|
|
| 1 | x |
bouillion cube
beef |
* |
| 12 | ounces |
ham
cooked |
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
sweet red bell peppers
dried |
|
| 1 | cup |
sweet red bell peppers
|
*
|
| ⅓ | cup |
dark rum
optional |
* |
| 1 | cup |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
uncooked |
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
butter
|
|
| 946 | ml |
water
|
|
| 1 | x |
bouillion cube
beef |
* |
| 346.8 | ml/g |
ham
cooked |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
sweet red bell peppers
dried |
|
| 237 | ml |
sweet red bell peppers
|
*
|
| 79 | ml |
dark rum
optional |
* |
| 237 | ml |
sour cream
optional |
|
Directions
Sort and soak beans overnight; drain and discard soaked water.
In a 4-quart pot, sauté 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 1½ 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.
