Cuban Black Beans Cuca’s Way

Cuban Black Beans Cuca’s Way

Basic Beans

1 # Black Beans

2 Quarts Water

1 ham hock

2 poblano chiles, stemmed and seeded, cut into 1” squares

2 habanero peppers cut in half (be sure to dig these and the bay leaves out later)

8 garlic cloves peeled and smashed

1 tablespoon salt ( I use smoked sea salt)

2 bay leaves

Sofrito:

6 slices thick cut bacon sliced into ½ inch pieces

2 red onions peeled and cut into ¼ inch dice

½ Bell Pepper, stemmed and seeded, cut into ¼ inch dice

Optional: Jalapeno or poblano peppers, stemmed and seeded, chopped.

½ cup of green olives sliced

Spice mix: Toast 2 Tablespoons Cumin Seeds, 2 Tablespoons Coriander Seeds and place in a spice mill, grinding till finely blended. Add 2 teaspoons salt, 1 teaspoon dried oregano, 1 teaspoon freshly ground black pepper.

1 cup dry sherry

¼ cup raw sugar

Prepare the beans:

• ·        
  Place the beans in a large soup pot, cover with water and soak overnight.
• ·         Add the ham hock, pepper, garlic, salt and bay leaves to the pot with the beans. Bring to a boil over high heat. Reduce the heat and simmer covered for 1 hour or until the beans are tender. If any scum forms skim it off. Remove the habaneros & bay leaf. 

Finishing the Beans:

• ·        
  In a frying pan, heat the olive oil add the bacon till the fat is rendered and the bacon begins to caramelize (4-5 minutes.) Add onion and bell pepper. Stir until slightly softened. Then add the garlic, olives & spice mix. Continue stirring for another minute. Add the sherry and cook another 2-3 minutes. Turn off the heat and set aside. 
• ·        
  Remove the meat from ham hock & add the meat to the beans. Discard the bone. Add the sofrito to the beans along with the sugar. Stir to combine. 
• ·        
  Return the beans to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the flavors blend, 10 minutes or so. Turn off the heat and allow to rest and cool slightly.
• ·         Use an immersion blender or potato masher to mash about ¼ of the beans. Simmer again till the sauce resembles thin gravy. 

Serve with cilantro and onions.