Cuban Food Recipes

Soak the beans in the 4 cups of water for about 2 hours. Chop the boneless pork into 5 or 6 cm. chunks.

Crush the cloves of garlic with the salt, the pepper, the oregano and the cumin; add the Seville orange juice and coat the pork with this marinade.

When the beans are puffy, cook in the same water they were soaked, for about 45 minutes (or 15 minutes if you are using a pressure cooker) or until they are a little tender.

Cook the boneless pork with the marinade until dry.

Heat the oil and sauté the chopped onion, then add the chopped pepper; sauté for a few minutes; add the tomato sauce, the ground sweet red peppers and the dry wine.

Combine the beans, the pork and the sauce; cook over low heat, well covered, for about ½ an hour.

Soak the navy beans for 2 hours; change the water and boil until tender; drain and keep the water they were cooked in.

In a pot, place alternate layers of navy beans and bacon.

Combine the rest of the ingredients with a cup of the water the beans were cooked in. Keep boiling.

Pour it all over the navy beans, the bacon and the onion and add more water until the pot fills. Cover and cook in the oven at 250ºF for approx. 7 or 8 hours.

Add more water if too dry. For the last hour, take the cover off the pot to let the surface brown.

Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains.

Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and sauté in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover.

Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving.

Wash the beans and soak them in water with a pepper; when puffy, cook in that same water until tender.

Heat the oil and sauté the chopped onion, the crushed garlic and the remaining pepper also chopped or ground; blend with a cup of the cooked beans and add the salt, the pepper, the oregano, the cumin, the bay leaf and the sugar. Boil the beans, after adding the seasoning, for another hour.

Afterwards add the vinegar and the dry wine and cook over low heat for one more hour.

At the time of serving stir in the two tablespoonfuls of olive oil.