Sane Cooking ~ Black Beans (Frijoles Negros)

So I married a Cuban.  That means I'm kind of Cuban by default, right? 

I try to cook like a Cuban grandmother, but there are so many great recipes that take a lot of frying and many steps.  I would much rather go out and eat them!

Black beans is something that I have grown to love in my married years.  It has taken some perfecting and a lot of asking, but I think I have a good solid recipe for frijoles negros.  


Black Beans (Frijoles Negros)

Ingredients:

• 1 can of black beans (I use whatever is on sale and has a Hispanic name)
• 2 cloves garlic - minced
• 1/2 green pepper - chopped
• 1/2 onion - chopped
• 1 TBL apple cider vinegar
• 2 Bay leaves 
• 1 TBL olive oil
• Salt & pepper to taste

Directions:
Heat olive oil in a sauce pan.  Add minced garlic until soft.  Add and saute chopped green peppers and onions until onions are translucent.  This is called a sofrito.  Once these veggies are cooked well, add the beans, vinegar, bay leaves, and salt & pepper.  Simmer on low for about 20-30 minutes (about as long as it takes to cook your white rice).  



What recipe do you follow for black beans?  Yeah, I'm talking to you other Hispanics out there.....
I'm always open to new ways and ideas!!  SHARE!!

Alexis

Sane Cooking ~ Potaje de Garbanzos

So I married a Cuban.  He's strong willed and hot tempered (not too far off from this little Italian).  And with that comes all the Hispanic culture, family togetherness, and FOOD!

Garbanzos (or chickpeas) are my FAVORITE beans...I can put them on salads, eat them alone, or in soups.  Potaje de Garbanzos (Garbanzo Soup) is one of my all time favorite Cuban dishes. 


This dish is usually a wintery day dish, but since today was rainy, we wanted to cook something comforting and filling.  And since this dish is all day cooking, it's probably not a sane choice for a weeknight, but definitely a great meal!

Potaje de Garbanzos 

Ingredients:
1 lb of dried Garbanzo beans {chick peas} ~ You can also use 2 cans of chick peas
3 TBL of olive oil
3 cloves garlic (minced)
1 medium green pepper (diced)
1 medium yellow onion (diced)
4 strips of bacon (diced)
2 medium potatoes (peeled & diced)
1 Spanish-style chorizo sausage (cut in 1/4 inch rounds)
1 link kielbasa sausage (cut in 1/4 inch rounds)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
4 bay leaves
2 tsp salt
1 tsp freshly ground pepper

Directions:


Soak chickpeas in cold water overnight, about 10-12 hours.  Drain and rinse well.  If using canned chick peas, you can skip this step.

In a large heavy pot, pour 6 cups of water over chickpeas.  Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. 

To make the sofrito, heat the oil in a large skillet over medium heat.  Add the garlic first for a few minutes.  Then add onions and peppers and sauté about 5 minutes until soft.  Add diced bacon, then chorizo and cubed kielbasa and sauté until lightly browned, 2-3 minutes.  Add to chickpeas.


Mix in cumin, paprika, garlic powder, bay leaves, salt & pepper.  Add potatoes and bring to a simmer and cook, covered for about 20-30 mins.  


The desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes. 

Serve on its own with bread or over rice.
(This also makes a great puree for baby {compota} )

Makes 6-8 servings

Notes: This stew freezes extremely well for a couple of months. Once cooled, portions can be well sealed in freezer bags, defrosted and reheated with a little added water or broth as needed.




Alexis

Thirsty Thursdays...Mojito Mania

Hey all you thirsty mammas....or pappas....or people in general!
I'm adding a new item to the blog, "Thirsty Thursdays," because sometimes alcohol just keeps us sane!

This week's drink is one that is near and dear to my heart...especially since my husband is Cuban and I am an adopted member!

Cuban Mojito (pronounced moh-HEE-toh) recipe

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
2 ounces White Rum (I like Bacardi)
2 ounces club soda

   

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.

 

Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (though you can also use the back of a fork or spoon if one isn't available).  

Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Enjoy! (Especially if you are stuck outside watching your kids play football on a hot summer day like I usually am!) 

Here are some variations… even though my personal fav is the traditional.

• Fresh Fruit and Fruit-flavored vodkas or rums, such as mango, raspberry, strawberry, or lychee are often substituted.
• A Mexican Mojito uses tequila instead of rum.
• A “Dirty Mojito” uses spiced rum, brown sugar syrup, key limes, crushed mint, and soda.

What’s your favorite mojito?

                               Alexis