EMILIA'S CUBAN BLACK BEANS

Emilia's Cuban Black Beans image

My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, I found they all missed one very important ingredient for authenticity -- PORK! This recipe takes a while to cook, and I have also used a slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!

Provided by Coleman Bell

Time 4h15m

Yield 10

Number Of Ingredients 16

Ingredients

¼ pound bacon, chopped
2 achiote (annatto) seeds
1 yellow onion, diced
¼ teaspoon minced garlic, or to taste
½ cup chopped fresh parsley
¼ cup chopped cilantro
1 pound dried black beans, picked over and rinsed
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
kosher salt to taste
1 tablespoon ground black pepper
1 lime, juiced
2 bay leaves
½ cup large pimento-stuffed Spanish green olives, sliced
¼ cup chopped fresh cilantro
1 teaspoon chopped fresh parsley, or as desired

Steps:

In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 31.1 g, Cholesterol 7.7 mg, Fat 7.2 g, Fiber 7.7 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 372.9 mg, Sugar 1.6 g