Monday, September 6, 2010
Most delicious cuban style black beans
2 lb. black beans
1 large red pepper, roasted and peeled
2 white onions,peeled and cut into quarters
3 cloves garlic, peeled
2 t. Mexican oregano
2 t. ground cumin
2 T. cider or white vinegar
Cover black beans with cold water and soak over night. In a large pot cover black beans with fresh water 4 inched above beans. Simmer for one hour. Add sofrito and continue to simmer for about one more hour or until tender. Add salt to taste.
Blend together: pepper, onion, garlic, oregano, cumin and vinegar until smooth. If needed add ¼ cup of water to blend smooth. If you like spicy try adding a tablespoon of chipoltle in adobo (canned).
This recipe makes a lot of black beans so you will definally have some for your next meal maybe two.
Smokey Lime Chicken
4 boneless skinless chicken breast
zest and juice of 5 limes
3 T. Spanish paprika (smoked)
1/3 cup olive oil
2 t. salt
4 cloves garlic, smashed
Marinate chicken for about 1 hour. Grill about 12 minutes per thickest inch. For example: if the chicken is one inch thick grill six minutes per side. Let rest five minutes before slicing. This chicken is great in a salad and/or cold for lunch the next day.