Recipe: Cuban Black Beans with Pork Shanks 🇨🇺🍲
Description:
Prepare to embark on a culinary journey to Havana with this authentic recipe for “Frijoles Negro Cubano,” handed down from generations past in Miami’s Havana Del Norte. Infused with rich flavors and cooked to perfection in a crockpot, this dish promises to tantalize your taste buds and transport you to the heart of the Caribbean. Perfect for busy weeknights or lazy weekends, this one-dish meal is a true masterpiece of Cuban cuisine.
- Cook Time: 10 hours
- Prep Time: 45 minutes
- Total Time: 10 hours and 45 minutes
- Servings: 8
- Calories: 130.3 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️ (based on 9 reviews)
Ingredients:
- 2 tablespoons olive oil
- 2 onions, diced
- 2 stalks celery, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 4 garlic cloves, minced
- 2 plum tomatoes, chopped
- 2 teaspoons crushed red pepper flakes
- 1/4 teaspoon Mexican oregano
- 1 teaspoon cumin
- 2 teaspoons dried thyme
- 1 teaspoon whole allspice, freshly ground
- 3 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 2 cups black beans, rinsed well
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 hard-boiled egg, grated
- 1 slice bacon, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions:
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Prepare the Crockpot: Begin by placing 1 quart of stock into the crockpot, setting it on high to heat up.
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Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Sauté onions, celery, green bell pepper, and red bell pepper for about 5 minutes until they begin to soften and release their flavors.
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Add the Garlic: Once the vegetables are tender, add minced garlic to the skillet. Sauté for an additional 6-8 minutes until the onions turn translucent and aromatic.
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Roast and Grind Spices: In a small frying pan, roast the whole allspice until fragrant. Grind the roasted allspice fresh using a mortar and pestle or spice grinder. Add the ground allspice, chopped tomatoes, crushed red pepper flakes, Mexican oregano, cumin, and dried thyme to the skillet. Stir well to combine all the flavors.
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Combine Ingredients in the Crockpot: Transfer the sautéed vegetables and spice mixture to the crockpot. Add in the ham shanks, ensuring they are submerged in the liquid.
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Add Black Beans: Rinse the black beans thoroughly under cold water. Add them to the crockpot, distributing them evenly throughout the pot.
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Top off with Stock: Pour additional stock over the ingredients in the crockpot until they are fully covered.
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Cover and Cook: Cover the crockpot with its lid and reduce the heat to low. Allow the ingredients to simmer and meld together for 8-10 hours, infusing the beans with all the rich flavors.
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Shred the Meat: After the cooking time has elapsed, carefully remove the ham shanks from the crockpot. Remove the meat from the bones and shred it into bite-sized pieces using forks. Return the shredded meat to the pot, stirring it into the beans and vegetables.
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Serve and Garnish: Ladle the Cuban black beans into serving bowls. Top each serving with a dollop of sour cream, a sprinkle of grated hard-boiled egg, crumbled bacon, and chopped cilantro. Finish off with a squeeze or two of fresh lime juice around the edges of the bowl for a burst of citrus flavor.
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Enjoy: Dive into this hearty and flavorful Cuban dish, savoring each spoonful of tender black beans, succulent pork shank, and vibrant garnishes. Serve alongside steamed rice or crusty bread for a complete and satisfying meal that will transport you to the sun-drenched shores of the Caribbean. Buena provecho! 🌴🍽️
