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Cuban Black Beans Recipe

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This recipe for Cuban Black Beans, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Deetz
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cans of Black Beans
2 cloves of garlic
1 chopped onion
1 sweet red pepper
Rum
salt and pepper
Tabasco sauce

Directions:
Directions:
Saute garlic, onion, pepper in oil. When these are sufficiently softened, add and stir in 1 -3 cans black beans with juice (1 can for 2 servings, 2 cans for servings) Don't mash the beans. Simmer gently, covered or uincovered, until most of the bean juice is absorbed. You can turn it off and resume simmering later if you want. At some point, when you think all the tastes are blended, add rum to taste (I just slosh it in without measuring), then 1-2 splashes of tabasco sauce. Taste often and adjust seasonings. Salt and pepper propably not necessary (beans are salty enough, and with tabasco you don't need pepper.) Let sit until time to serve, gently reheating just before serving. Also good reheated the next day, or even cold.

Personal Notes:
Personal Notes:
Andy Bowen's recipe: He suggests always having booze on hand for cooking!

 

 

 

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