This black beans and rice classic Cuban style recipe is perfect to accompany roasted pork or beef entrees. Just about any main course will go well with this robust side dish.
Black beans and rice
Ingredients;
1/2 LB dried black beans, rinsed
1 TSP salt
1 bay leaf
1/4 cup olive oil
1/4 LB bacon
1/2 red bell pepper, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 LB medium grain rice
1/4 cup dry white wine
1 TSP dried oregano
1/2 TSP ground cumin
1/2 TSP black pepper
Directions;
In a large pot bring 6 cups of water to a boil and add the beans, salt and bay leaf. Cover and reduce heat to a simmer. Cook for about 2 hours or until the beans a fork tender. Drain the beans and reserve about 3 cups of the cooking liquid. Discard the bay leaf.
Let the beans cool.
Heat 2 TBLS of the olive oil in the same pot and cook the bacon until it is crispy. Remove the bacon and mince it, set aside. Discard half the fat. Add 2 more TBLS of olive oil and add the bell pepper, onions and garlic. Saute for 5-8 minutes until they are tender.
Add the rice, the reserved liquid, oregano, wine, cumin, cooked bacon and black pepper.
Bring to a simmer for about 5 minutes uncovered.
Stir and cover cooking on low until the liquid is absorbed.
Fluff the rice with a fork and serve.
This Cuban Citrus-Marinated Pork Shoulder Roast is mouth watering good and is fall off the bone tender. (Pernil Asado con Mojo) The pork shoulder is soaked overnight in a citrus mojo marinade. Cuban Roast Pork Pernil is a very traditional holiday meal with many Latino variations.
Cuban Roast Pork PernilCuban Roast Pork Pernil
Ingredients;
1/2 cup grapefruit juice
1/2 cup lime juice
1/4 cup white vinegar
10 fresh garlic cloves, peeled and minced
2 medium onions, sliced
1 TBLS dried oregano
1 TBLS ground cumin
1 TSP pepper
3 TBLS coarse salt
3 TBLS olive oil
8-10 LB pork shoulder
Directions;
Combine the juices, vinegar, garlic, onions, oregano, cumin, pepper and 1 TBLS of the salt in a bowl. Set aside.
Dry the pork and rub it all over with the remaining salt. Place the pork skin side up in a high sided roasting pan that will fit in your refrigerator. Pour half the marinade around the pork but not on the skin. Cover with foil and marinate for 8 hours or overnight in the refrigerator. Keep the remaining marinade in a covered bowl refrigerated.
Preheat the oven to 400. Rub olive oil on the skin. Place the pork skin side up in the oven for 30 minutes, uncovered.
Then cover the pork and reduce the oven to 275 for 5 hours.
Then uncover and turn the oven up to 375 for 1 hour more.
A thermometer placed in the thickest part should read 170.
Let the pork rest for 30 minutes when done before peeling away the skin and removing the bone. Shred the meat in pieces.
Boil the remaining marinade in a sauce pot for about 5 minutes.
Serve the meat shredded with the cooked marinade and onions on top.
This Guava pastry dessert lends itself to many Latino countries with some little variations. Here is a simple Cuban style recipe I think you will just find mouth watering.
guava pastry
Ingredients;
1 pkg frozen puff pastry sheets, such as Pepperidge Farm
1 can or pkg of Guava paste, many brands but Goya is the most popular
2 TBLS melted unsalted butter
1 egg, beaten
Coarse sugar
Directions;
Preheat the oven to 400.
Thaw the pastry sheets according to the box directions
Place a sheet of parchment paper on a lipped cookie sheet.
Unfold 2-3 pastry sheets onto the parchment paper and brush it with a little butter. Cut the guava paste into 1/4″ slices and place on the pastry. Unfold another 2-3 pastry sheets and place it over the guava. Repeat the butter.
Cut to your desired size. I used a large round pastry cutter. You could cut squares and put a slash across the tops.
Lightly brush the top with the beaten egg and sprinkle with the coarse sugar.
Bake at 400 for 25-30 minutes until they are golden brown.
I grew up in the northeast and with the melting pot of ethnic backgrounds I was exposed to other cultures foods at a very young age. One of my best friends was from Cuba.
Her family Sunday meals were memorable. Over the next few weeks I will post recipes that are Cuban inspired; rice and beans, roasted plantains, roasted pork and guava pastry dessert.
I hope you enjoy them and will be inspired to make a Cuban Inspired Dinner for your family and friends.
Sweet Plantains transcend just about all Latino based cuisine.
Sweet Maduros as they are known are easy to make and
accompany just about any entree.
Sweet plantains
Ingredients;
1 or 2 plantains, ripened until they are yellow and black
Vegetable oil
Directions;
Trim ends of the plantains, peel, and cut diagonally into 1″ pieces.
Heat oil in a large skillet over medium-high. Place 1 plantain piece in the oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes.
Transfer to a paper towel-lined tray.
Season with salt and/or sugar, if desired. Serve warm.
