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.

Tostones!

I love Cuban Food, especially when I can add a little extra kick to it. The other day at the Hilo Farmer's Market I saw a woman sitting at a little table with a sign that said, PLANTAINS $1 a bunch. That is all she had, big fat plantains. I smiled!

They are shorter and fatter than the ones I used to buy on the mainland. But after cooking these plantains I found them to taste even better and they certainly were the same texture as green plantains I have had from Latin America, much different than bananas, which until now were my only substitute for plantains. I do have a small plantain tree, but it will be a while before it has plantains on it. I immediately knew what I was going to make for dinner. I stopped by Abundant Life and bought some black beans and when I got home I took some smoked ham hocks out of the freezer. I had a boneless turkey breast tenderloin marinating in sour orange and lemon pepper already, the perfect accompaniment to the star of the show, Tostones! Who knew that a side dish would be the star? Recipes to follow.

I started the morning off by soaking the black beans and went off to work in the garden.

So some of you are probably asking, What are Tostones? Firstly they are a Cuban staple and sometimes found in other Latin cuisines such as Puerto Rican. They are twice fried green plantains. Tostones should be crisp and golden on the outside and tender on the inside. One secret is to simmer the first fry gently in oil the first time so that they cook until tender in the middle and don't get to hard and brittle to flatten. Tostones are flattened with a wooden gadget called a tostonera or a large bottomed flat glass will do.

At El Buganvil outside of Havana the tostones are made into little cups, tostones rellenos and then they are filled with picadillo, black beans or crab salad. But I made the traditional flat tostones.

Here is the recipe for tostones and Havana Style Black Beans:

Tostones:

• Peel the plantains with a sharp knife, removing only the skin.
• Slice into 3/4 inch slices
• In a deep fryer or pan heat at least 1 1/2 inches of oil to 340 degrees.
• Fry the rounds gently until they just start to turn golden (2-3 minutes)
• Remove and drain on paper towels.
• While still warm flatten to about half of their original thickness.
• Dip in warm salt water then place on paper towels to drain.
• Shortly before serving time, heat oil to 375 and fry until crisp and dry in small batches.
• Sprinkle lightly with salt (I use smoked salt.)
• Keep warm in a 200 degree oven if not serving immediately. I serve with lime slices.

Cuban Black Beans

Step 1

1 # Black Beans

2 quarts water

1 ham hock

6 garlic cloves peeled and smashed

1 tablespoon salt

2 bay leaves

1 habanero pepper cut in half

• Clean beans and cover with water for at least 8 hours or overnight. Strain.
• Add all ingredients and bring to a boil then reduce heat & simmer on low for an hour or till beans are barely tender, skimming scum if it develops.
• Remove the ham hock to cool and then shred meat.

Step 2

1/4 cup Olive Oil

4 pieces thick cut bacon cut into 1/2 inch pieces

1 large or two small red onion chopped finely

1/2 red bell pepper (green is traditional but I prefer sweet red) chopped finely

2 carrots chopped finely

8 garlic cloves peeled and finely minced

1 jalapeno pepper seeded and chopped (I usually use a habanero)

1 Tablespoon dried Mexican Oregano (or Greek if you don't have Mexican)

1 teaspoon ground cumin

2 teaspoons salt

Juice from one lime

1 cup dry sherry

1/4 cup raw sugar

• Heat olive oil in a large saute pan.
• Fry onion, peppers, and carrots. When the onions are starting to show color, add the garlic & spices.
• After a few minutes de-glaze the pan with the sherry and simmer for a few minutes. Add sugar and then pour into the beans.
• Simmer with the beans for a few minutes and remove 1 cup or so of beans and use an immersion blender to puree.
• Return the smooth beans to the whole beans and shred the ham hock meat into the beans.
• Cook until the sauce is like a thick gravy and serve with queso fresco, onion, lime and cilantro. I also add a small bowl of finely chopped habanero on the plate.

A taste of Cuba... my way

I have been missing Cuban flavors. There are no Cuban restaurants in Hilo, and only one I know of in Honolulu. Hence, I made an old favorite of mine, Cuban Style Porchetta with black beans and a Cajun corn dish (Corn Maque Choux) because we have great fresh corn available year round here in Hilo.

When using the smoker, I like to fill the shelves with other things, this time, I added 10# of raw California Almonds seasoned with my own spice mix and a bit of olive oil. Other times I smoke pecans, artichokes, peppers, rice, salt, garlic or polenta.

At my cooking school in Chicago, Cuban nights were among the best attended and requested. So many people are unfamiliar with Cuban cooking and really want to learn more about it. Many people expect it to be like Mexican, Mayan or Caribbean, but Cuban food, just like it's people has a taste of it's own. It is far less spicy and probably a little more fattening (loads of sugar, starches and pork) than most Mexican food. But there are also nuances of this cuisine from various areas of the island which have had influences of other cuisines. And of course, like in all things, I take a little personal editorial power to change things to my palate whenever I make Cuban food. After reading and studying about the Castillian & Chinese influences on Cuban Cuisine, I have come to a belief that it was the Cubans themselves who sometimes watered down dishes to a more bland palate. This seems to be even more evident with Cuban Americans who came over in the 1960's mostly living in Florida and New York.

ALL food was more tempered back in the '60's. I can remember the way my mother cooked.... very mild and that was in Southern California where people had access to so many more ingredients and spices. It was certainly edited by housewives who were trying to please a broad audience of dinner guests. I clearly remember Lawry's Seasoned Salt being considered something exotic in the early 1960's today it is rarely if ever used by serious home cooks. And then there were the processed foods... Bisquick, Swanson TV Dinners, Tang, Velveeta and Minute Rice to name a few, which we thought were the "it foods" of modernity. We have come a long way baby!

The hotel chefs and home chefs of today's Cuba serve up a cuisine that is both exciting and abundant with flavors that are missing from the exile's recipes and cuisine. And then there are Cubans living in other locales that present unique new dishes with the same flavor elements like this recipe for Porchetta. This recipe is based on one given to me by a Cuban Exile living in the Philippines. It has been pointed out to me that the name is actually Italian (DUH!) but the way I make it, it is the essence of Cuban flavors from my experience and the smoking process (which I added)

The seasonings added to the dish are essential. It is Cuban inspired and loved by every Cuban I have ever served it to, as well as hundreds of Americans who were seeking a taste of Cuba.

I read up as much as I can on Cuban and Cuban-American culture and just finished an incredibly good book which I suggest any of you try, it is Tastes Like Cuba by Eduardo Machado and his partner Michael Domitrovich. I have made many Cuban style black bean dishes, but this time I tried one I had never seen called Black Beans Cuca's Way. It has some interesting ingredients, but of course I had to add some spice to it too. One of the different ingredients it has in it is a cup of sherry. Naturally that piqued my interest, but when my liquor cabinet lacked a bottle of sherry. I opted for Cognac instead. It added a marvelous element of flavor to the beans. This is something that I will be doing whenever I make black beans Cuban Style in the future.

Here are some recipes which I hope make your mouth water...

Porchetta (Slow-roasted shoulder of pork) de Devany

Serves 8-10 (and makes wonderful leftovers for tacos or pulled pork sandwiches)

20 garlic cloves, peeled
1/2 Cup fennel seeds, ½ Cup cumin seeds and ¼ Cup coriander seeds toasted in a skillet
2 tablespoons coarse salt
3 tablespoon coarse black pepper
8-10 small dried red thai chiles, crumbled
½ cup of fresh flat leaf parsley finely chopped
½ cup of cilantro finely chopped

1 boneless shoulder of pork (about 6-7 lbs) Or a bone in Pork Butt Roast(also called shoulder) of same size. If you are going to do this recipe in a crock pot or electric roaster, just be sure that it fits in the pot you are using when you buy it.

Juice of 2 lemons
1 Cup of pork stock or chicken broth, divided
6 tablespoons olive oil, divided

1. Preheat oven to 450 or prepare smoker (my preferred method). In a pan, toast fennel, coriander and cumin seeds. Using a mortar and a pestle, crush the garlic and the toasted seeds and make sure they are well mixed add 2 TB of olive oil. Alternate method: Use a food processor on pulse. Add the salt, pepper and the chiles. Combine well.

Cut 1-inch wide slits into the the surface of the pork shoulder, including the top and bottom of the meat.

Rub the garlic mixture well into the meat. Be sure to get this mixture down inside the slits.

If using a smoker, put the meat fat side up in a smoker at 220 degrees for 6 hours. I use maple wood and sometimes cherry or apple. A sweet wood goes better with pork.

3. Heat 2 Tbsp. oil in a heavy Dutch oven or if you are using a crock pot, a heavy frying pan (the one you used for toasting the seeds will work). Sear the meat all on all sides over medium low heat, making sure NOT to burn the garlic.

4. Remove the roast from the pan and add ½ a cup of the broth/stock heated in microwave first, stirring and scraping the bottom to deglaze. Place a rack at the bottom of the pan. Add the meat, fatty side up and roast uncovered in the oven for 30 minutes. If you are using a crock pot or roaster, you can skip the roasting step and let it cook a little longer in the frying pan.

5. Pour the lemon juice and remaining broth/stock over the meat and brush with the remaining olive oil. If you are doing this in the crock pot, pour the deglazing liquid and goodies from the pan over the roast in the crock pot, then add the lemon juice.

6. Reduce the heat to 250, cover the pan and roast 8-10 hours, occasionally brushing meat with the pan juices. The roast will be done when the meat falls apart when barely touched with a fork (probably 8 hours or so). If using a crock pot you will not have to baste. Crock pot should be on low for 8 hours or until it falls apart easily.

7. Remove roast from pan and place on serving platter. Skim the fat from the pan juices and serve dripping on the side or over the meat. Or you can thicken with a roux to make a gravy. Serve with the Salsa Verde.

Salsa Verde

2 Cups Italian parsley
1 Cup basil leaves
1 Cup mint leaves
1/2 Cup capers well rinsed
½ Cup of green olives
2 Tablespoons of sugar
2 tablespoons Dijon mustard
6-8 garlic cloves, peeled
1 teaspoon red pepper flakes
1/2 Cup virgin olive oil
1 Tbs. coarse black pepper

*optional: 2 salt-packed anchovy fillets, soaked in water for 30 minutes, rinsed and dried, if you do this you may want to reduce the amount of olives and capers to reduce the salt impact.

1. Wash parsley, basil and mint and spin dry in a salad spinner.

2. In the bowl of a food processor, combine the parsley, basil, mint, anchovies, capers, olives, pepper, mustard, garlic and red pepper flakes. With the motor running, slowly add the olive oil. It should form a relatively smooth puree that is still slightly chunky. Makes 1 Cup and keeps well. Leftovers can be frozen in ice cube trays like pesto or sofrito and used as a seasoning in other dishes.


Corn Maque Choux
Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish.
4 servings

Ingredients
· 2 tablespoons (1/4 stick) butter
· 1 cup finely chopped onion
· 1/2 cup chopped red bell pepper
· 2 cups fresh corn kernels (cut from 3 medium ears of corn)
· 3/4 cup heavy whipping cream
· 1 teaspoon chopped fresh thyme
· 1/2 teaspoon (or more) hot pepper sauce
· 1 green onion, finely chopped
· 2 tablespoons chopped fresh Italian parsley
· 1 tablespoon chopped fresh basil
· Coarse kosher salt

Preparation
· Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

I hope this becomes a favorite at your family table!

Aloha,

devany