When I make Cuban style black beans, using dry or canned beans, I always start with a sofrito of onion, garlic and tomato. The onion and garlic are sauteed until softened, during this time I add freshly ground cumin and a dried bay leaf or two. You can also add diced green bell to the onion and garlic if you like. Next I add seeded and chopped fresh tomato and let that cook over med-low heat for a few minutes. Next is the beans which if canned I add with the liquid, fresh get drained after cooking. I use chicken stock to further flavor the beans, but vegetable stock would work as well. Some folks like to add Adobo seasoning, but I like cumin best. I only add salt at the end just before serving. Remove the bay leaves and serve with long grain cooked rice. I use this recipe for refried beans, frying in Manteca (lard) and adding Cotija cheese.
cumin seems to be the 'identifying' spice for latin american dishes - we like it but in smaller qtys that often used...
thanks for the ideas - we're not 'against' meat, just trying to keep it low(er) fat - so a beef or chicken stock would definitely bring some flavor to the party.
I've used canned beans many times - but I'm finding the dry from scratch does better for texture - canned beans are,,,uhmmm,,,, canned - and sometimes to mush.
and the flavors are better controlled methinks - one doesn't have to overcome the 'canned taste' - seems most canners have a 'stock seasoning' selection of salt+chem lab...
· 1 tablespoon Pure Wesson® Vegetable Oil · 1/4 cup chopped fully cooked bacon · 1/4 cup chopped onion · 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed · 1/4 cup Hunt's® Tomato Ketchup · 1/4 cup firmly packed brown sugar · 1/4 cup water · 1 teaspoon Gulden's® Spicy Brown Mustard
Heat oil in medium saucepan over medium-high heat. Add bacon and onion; cook 3 minutes or until onion is tender, stirring occasionally. Add all remaining ingredients. Reduce heat to medium-low, cook 10 minutes more or until flavors blend, stirring occasionally.