Ultimate Cuban Style Black Beans

There are lots of recipes for making black beans.  Most of them are very similar.  As a gringo with Cuban family members, I’d be the last person to be put in charge of the beans.  Now, after 18 years of perfecting this recipe, no one else gets assigned the task.  Hope you like it.  Before we start, I’ll make it a little easier on you by substituting canned black beans rather than soaking dry beans.  However, if you go the dry bean route, soak them for 3 days and change the water daily.  If opting for the canned variety, use the GOYA brand, as they are superior to the others.  Note:  The addition of cinnamon and chocolate is my doing.  That part isn’t cuban, but I think you’ll like it (just use them sparingly since they are supposed to be in the background).  This is Steve R Morse with another cool recipe.

2 links of Chorizo, diced (use ONLY Quijote Caseros)

1 yellow onion

1 green pepper

1 15 oz can of diced tomatoes (or 2 medium fresh)

3 cloves of garlic (pressed)

3 28oz cans of Goya black beans

3 T  culantro (use cilantro if you can’t find culantro, but add it at the very end)

2 t cumin

1 t ground coriander

salt and pepper to taste

4 cups stock (use Better than Bouillon HAM flavor)

dash of sherry vinegar

pinch of cinnamon

1/2 oz of semi-sweet chocolate

In a large pot or dutch oven, start to sautee the chorizo with 1 T of olive oil on medium heat.  After 2 minutes, remove the chorizo with a slotted spoon and reserve.  Now you will make what we call a soffrito.  Saute the onions and green pepper in the chorizo oil until they start to carmelize, about 5 minutes.  Add a dash more oil if needed.  Add the tomatoes and cook for 2 minutes.  Add the garlic and cook for 1 minute.  The soffrito mixture should be well incorporated at this point.  Add the reserved chorizo.  Add the beans.  Add the culantro, coriander, salt and pepper and continue to cook for 1 minute or so.  Add the ham stock.  Increase the heat to high and stir for about 2 minutes.  Add the vinegar, cinnamon and chocolate.  Continue to stir.  As the beans start to reach a low boil, reduce the heat to low and cover the pot.  Let cook for 1 1/2 hours, stirring occasionally.  Serve with rice.  TIP:  They are even better the next day!