Black beans make most people think of Cuban food, and there is nothing wrong with that, but they can be the center of a very hearty, spicy and affordable meal.
My old friend, Lyle Bonge, shared his black bean recipe with me in this way, "Use lots of black beans, add more garlic than you think possible and more roasted pork that you think possible."
That’s pretty simple, and, besides a few seasonings and hot peppers, it is a good recipe.
BLACK BEAN STEW
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1-2 cups cooked black beans
1 cup roasted pork (ham is OK too)
8 cloves chopped garlic
1 cup chopped red onion
1-2 chopped jalapeño peppers
1-2 pinched red pepper flakes
1-2 cup pork or chicken stock
Sauté the red onion in oil, along with the chopped peppers and red onion flakes for 3-5 minutes. Add the garlic and cook 2 minutes longer. Add 1/3 cup beans, the pork, and the chicken stock and simmer for 25 minutes. Add the rest of the beans and cook 10 minutes longer. Serve with saffron rice if you can.