Cuban Black Bean Stew

This delicious and hearty black bean stew is common throughout the Caribbean. The Cuban version is typically served over white rice.

Ingredients

• 1 Lb. Pork Shoulder, cut into 1-inch cubes

• 1 smoked pork hock

• Olive oil

• 3 whole cloves

• 1 large onion, diced

• 1 small green sweet pepper, diced

• 1 small red sweet pepper, diced

• 2 teaspoons sea salt

• 2-3 cups veal and/or chicken stock

• 6 large garlic cloves, minced

• 3 dried bay leaves

• 2 teaspoons ground cumin

• 1 Tbsp. fresh dried oregano

• 1 tsp. fresh-ground black pepper

• 3 Tbsp. tomato paste

• 1 lb. dried black beans, soaked overnight OR 2 cans (15 oz.) black beans, drained and rinsed

• Juice from 2-3 limes (1/4 to 1/2 cup)

Directions

Cut a away all the meat you can from the pork hock bone and chop that into stew size pieces.

Add enough olive oil to coat the bottom of a large dutch oven (6-10 quarts is ideal) and when it shimmers, add in the pork hock, the pork hock meat, the cubed pork shoulder, cloves, onions, pepper and salt.

Saute ofver medium-high heat for 8-10 minutes or until the onions are soft and there is a good browned glaze on the bottom of the pan (what the French call the "fond"). Adjust heat as necessary to avoid burning the glaze.

Add a cup of stock along with the garlic, bay leaves, cumin, oregano, black pepper, and tomato paste and stir with a wooden spoon, scraping up and dissolving the glaze on the bottom of the pan.

Gently stir in the beans and enough additional stock to just cover Adjust the heat so the soup barely simmers. Cover the pan and simmer for 20-30 minutes.

Stir in the lime juice and simmer until beans are tender and meat is fork tender, about 20-30 minutes more.

Serve over rice, with some additional chopped onions, chopped cilantro and hot sauce on the side.

Full printable recipe at http://ift.tt/1JXqnev

bon appetit