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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Puerto Rican-Style Black Beans Recipe

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This recipe for Puerto Rican-Style Black Beans is from Mom's Collected Recipes Volume 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 can black beans, with liquid 15.5 oz can
* 1 tsp olive oil can sub with oil of choice
* ¼ cup sofrito
* ¼ cup tomato sauce optional
* 1½ cups water
* 1 tsp chicken bouillon Better than Bouillon
* 1 tsp adobo
* ½ tsp sazon
* ¼ tsp onion powder
* ¼ tsp garlic powder
* ½ tsp cumin
* ½ tsp ground oregano
* 1 clove garlic crushed
* ½ tsp red wine vinegar
* ¼ tsp sugar
* 1 bay leaf
* ½ kabocha squash (calabaza) optional
* ½ onion optional
* ½ bell pepper optional
* cilantro sprigs optional
* diced ham optional
Directions:
Directions:
1. Place a pot or caldero over medium heat. Add oil and diced ham, if using. Sauté
ham until golden brown.

2. Add sofrito, tomato sauce, and chicken bouillon. Cook until fragrant, about 5 minutes.

3. Add beans, water, seasonings and stir to combine.

4. Add bay leaf, onion, bell pepper, calabaza, cilantro sprigs and bring to a boil. Cover the pot and reduce heat to low. Simmer for about 15 minutes.

5. Remove bay leaf. Add the onion, bell pepper, calabaza and cilantro sprigs to a blender with some beans. Blend until smooth and add the puree back to the beans to thicken the broth.

6. Add crushed garlic, red wine vinegar, and sugar. Stir well.

7. Cover and allow to cook on low heat about 5-10 minutes more. Serve and enjoy!
Number Of Servings:
Number Of Servings:
4

 

 

 

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