"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


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This recipe for CUBAN BLACK BEAN & RICE, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kourtney Moss
Added: Thursday, March 1, 2007


1 lb dried black beans
1c. chopped onion
1 tbs olive oil
4 c. water
1 beef bouillon cube
1(lb) ham shank (beef)
2 bay leaves
˝ tsp dried leaf thyme
˝ tsp salt
1 dried whole red pepper
1 c chopped green pepper

Soak beans over night in metallic large bowl lots of water beans will expand
Discard soak water & prepare as follows

In a heavy 4qt pot sauté’ green pepper and onion till tender but not browned.
Add balance of ingredients. Bring to a boil reduce heat cover and simmer till beans are tender about 1˝ hrs
Remove about 1 cup of beans from stew mash in a small bowl (use to thicken stew)
Remove shank cut meat and return meat to stew discard bone. Remove red pepper and discard. Cover and simmer another 20 min
Serve over rice

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
Crock pot:
Soak beans over night. Throw everything in crock pot and cook on high for 6 hrs




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