Cuban Black Beans Src

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Cuban Black Beans and Rice
(and Black Bean Soup)

Hello, Havana!

1 pound	dried black beans
4 cups	water
3 cloves	garlic
1 medium	green bell pepper (chopped)
1 medium	onion (chopped)
1 medium to large	ham hock, preferably smoked
2 teaspoons	paprika
2 teaspoons	ground cumin
1 teaspoon	Mexican oregano
1 teaspoon	thyme
2 medium	bay leaves
4 cups	chicken broth
2 tablespoons	lime juice
1 tablespoon	red wine vinegar
salt and pepper to taste

Wash the beans and place them in a large soup pot with the 4 cups of water. Allow to come to a boil for 2 minutes. Cover and let stand for 1 hour then drain off the liquid.

Add the remaining ingredients, except the vinegar, lime juice and salt & pepper. If necessary add enough water so that beans are just covered. Cover pot with the lid slightly askew and simmer two hours or until beans are tender, adding additional water or broth as needed to keep beans completely covered.

When the beans are done, remove the hocks, bone and chop the meat and return to the pot. Add vinegar, lime juice and salt & pepper and re-heat all through. Serve with yellow rice.

For black bean soup, process desired amount of beans and liquid in a blender. Thin this with additional stock for desired thickness. Traditionally served with chopped chives (or onions) and sour cream on top.