I love the flavors of Cuban food! The tantalizing spices combined with the sweet smokiness of the ham shanks, make this a great main dish served with simple rice or as a side with meat and vegetables. This is slow-cooked version that keeps your kitchen cool and the air filled with promises of a delicious and nourishing meal.
SERVES 8
Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, minced
2 plum tomatoes, diced with juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon Mexican oregano, crushed
2 teaspoons cumin, freshly ground
1 teaspoon dried thyme
1 teaspoon allspice
3 small smoked ham shanks
2 quarts vegetable stock or chicken stock
salt
fresh ground black pepper
1 lb black beans, sorted,washed,soaked overnight with
1/2 teaspoon baking soda
Garnishes:
sour cream
hard-boiled eggs, grated
crumbled bacon
chopped cilantro
limes, quartered (Key limes are best)
Instructions:
PREPARE the beans as directed on the package for overnight soaking with baking soda.
PLACE 1 qt. Stock in a pot set on high to heat.
In a heavy skillet, quickly saute first 4 ingredients for 5 min.
ADD the Garlic, saute another 6-8 minutes until the onions are translucent.
ADD the tomatoes and seasoning to pan, stir well.
ADDthe vegetables and ham shanks to the crock pot.
RINSE beans well and add to crock pot.
TOP OFF with the heated stock.
COVER, reduce to LOW.
Cook 8-10 hours.
Carefully remove ham shanks and using a fork pull the meat from the bones. Shred to bite size pieces and stir back into the beans
Cook's Note: Do not overfill your Crock Pot - leave about 1-1/2 inches from the top.
Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, minced
2 plum tomatoes, diced with juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon Mexican oregano, crushed
2 teaspoons cumin, freshly ground
1 teaspoon dried thyme
1 teaspoon allspice
3 small smoked ham shanks
2 quarts vegetable stock or chicken stock
salt
fresh ground black pepper
1 lb black beans, sorted,washed,soaked overnight with
1/2 teaspoon baking soda
Garnishes:
sour cream
hard-boiled eggs, grated
crumbled bacon
chopped cilantro
limes, quartered (Key limes are best)
Instructions:
PREPARE the beans as directed on the package for overnight soaking with baking soda.
PLACE 1 qt. Stock in a pot set on high to heat.
In a heavy skillet, quickly saute first 4 ingredients for 5 min.
ADD the Garlic, saute another 6-8 minutes until the onions are translucent.
ADD the tomatoes and seasoning to pan, stir well.
ADDthe vegetables and ham shanks to the crock pot.
RINSE beans well and add to crock pot.
TOP OFF with the heated stock.
COVER, reduce to LOW.
Cook 8-10 hours.
Carefully remove ham shanks and using a fork pull the meat from the bones. Shred to bite size pieces and stir back into the beans
Cook's Note: Do not overfill your Crock Pot - leave about 1-1/2 inches from the top.
Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl. The slow cooking cast iron Dutch Oven has been replaced by the electric Crock Pot.
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