It’s that time of year, when we set our clocks back, and gain that extra precious hour. Most people, myself included, typically relish the extra hour of sleep this can provide. This year, however, I woke up promptly at 5:30 (what would have been 6:30 yesterday) and thought about how this could also actually give me an extra hour to get things done today. I’m always saying there are never enough hours in a day. Besides Mr. N and Mike were already up and at ’em. They are the early risers. And they do not move very gingerly about the house. 😉
Well, when we left off it was Halloween and we had some crazy good French toast. We also had a crazy good Halloween!
It was also an active week on the blog thanks to Freshly Pressed (many thanks!) and a delicious sandwich named in my honor (thank you Charles!). So we’d like to welcome our new followers as we get back to our Cuban cooking adventures. As many of you may recall, my best friend Sue challenged us to make a gluten-free, soy free, red meat free, dairy free and corn free meal. Our cuban garlic chicken fit the bill for the main course, but we needed a good side dish as well. And let’s face it, it wouldn’t be a tour of Cuba without Frijoles Negros.
Like many traditional dishes, there are endless ways to prepare black beans, but after a bit of research we settled on the recipe at Three Guys in Miami. We started by soaking the black beans overnight, rinsing them, then cooking them in 9 cups of water with a bit of olive oil for about an hour. Once the beans were softened, Miss A mashed some garlic, salt and pepper.
At this point we also added the remaining ingredients to the saucepan including oregano, cumin, a bay leaf, vinegar and some Spanish wine. The beans and seasonings cooked over low heat for another 15 to 20 minutes. Next we removed about a cup of black beans and pureed them to create a paste which we then tossed back into the pot.
We had leftovers for a week! Fortunately, we enjoyed the beans, so that was a good thing. I very much enjoyed the frijoles negros. Black beans have definitely grown on me these past few years of blogging. This was a 3 spoon dish for me. Mike too. He particularly enjoyed the leftovers in pitas.
Mr. N and Miss A are both black bean lovers, so we weren’t surprised that they too gave the dish 3 spoons. Miss A, however, is not a fan of rice and preferred to just pick out the beans. And like his dad, Mr. N enjoyed these beans for lunch in a pita.
I don’t think it’s often that we come in with the same vote from all four of us, which means this will be a recipe that sticks around a while. It was the perfect way to end our Cuban cooking adventures – our delicious Cuban adventures.
So where to next? Well, we promised to reveal our recent travels, a tasty dish from that Northerly destination and then we have a seasonal family recipe to share before heading off to our next international destination. That by the way, has been chosen by Mr. N…the werewolf.
He’s going to take us to Chile! I think they might know a thing or two about cowboys down there.
Yes, and cowgirls Miss A!
Print this recipe: Cuban Fijoles Negros