Cinco De Mayo Fest

 

 

We love this meal, it is one of our absolute favorites. The best thing about it is that it doesn’t have to be made the same way every time, though we tend to stick to what we have liked in the past.

For the Black Beans:
-2 cups dried black beans (Frijoles Negros!)
-8 cups water
-1/2 large white onion, diced
-1/2 green pepper, diced
-2 large cloves garlic, chopped
-1 bay leaf
-1 tbsp olive oil
-1 1/2 tsp kosher salt
-black pepper

For the Sofrito:
-2 tbsp vegetable oil
-1 cup chopped onion
-1 cup chopped green pepper
-1 cup chopped red pepper
-pinch of each kosher salt and black pepper
-3 large cloves garlic, chopped

To Finish:
-2 tsp ground cumin
-1 tablespoon dried oregano
-1 tsp kosher salt
-1 tablespoon brown sugar
-4 tsp red wine vinegar
-tabasco sauce
-1/4 cup dry sherry

Sort through the beans and pull out any little stones or shriveled beans. Rinse the good beans and toss them in a large saucepan. Add 2 cups water, the onions, peppers, garlic, bay leaf, olive oil, salt and pepper. Turn the heat up to high and bring to boil. Cover the pan, cracking the lid a bit, and turn heat down to low. Simmer for 2 to 2 1/2 hours, adding the remaining water, 1 cup at a time, as it is absorbed by the beans. When they’re done, the beans will give off a black “gravy.”

Grab a small saucepan for the sofrito (a Cuban base for many sauces, usually made up of various chopped vegetables fried in oil), and place it over medium heat. Add the oil and toss in the onions and peppers. Season them with a pinch of salt and pepper. Once they’re soft, add the garlic and cook another minute.

Add the sofrito with the cooked beans. Pull out the bay leaf and finish the dish by stirring in the cumin, oregano, salt, brown sugar, vinegar, tobasco, and sherry. Simmer until thick and fragrant.

 

The Corn and Pineapple Salsa: An awesome pair with anything spicy, this cool sweet crispy side is uber easy

Cut up pineapple in the can rings so they are bite size put in a bowl
Empty corn from a can into that same bowl
Cut up one red bell pepper so that they are the same size as the pinapple put into that bowl
cut up fresh cilantro leaves (about a cup) put into the bowl

Mix together and enjoy

Tomatoe Chicken:

Take one whole raosted chicken and shred it up (discard skin and bones) mix with a large can of stewed tomatoes and a regular can of diced tomatoes, add spiced (cumin salt pepper chilli powder brown sugar etc) and fresh chopped up Jalapenos to taste. Mix togethein a dutch oven, and put in oven at 350 for at least an hour so that the flavors can combine

Cilantro lime rice:

Cook up some white or brown rice, take the left over cilantro from that bunch you bought to make the corn and pineapple salsa chop up the rest of the leaves and set aside. With citrus juicer juice 2 limes onto the rice mix throughout and add cilantro, sprinkle some salt and pepper and you are set.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s